Lemon Shrimp Grain Bowl with Asparagus & Radishes
A lighter grain bowl with quick-seared shrimp, asparagus, and radishes, finished with lemon and herbs. Seasonal, bright, and fast for early March in Washington.
Back to full listIngredients
- Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99 sale
- Green Asparagus 1 lb $4.99 sale
- Green Top Red Radishes 1 bunch $1.89
- Garlic 1 bulb $1.50
- Fresh Organic Lemon 1 ct $1.69
- Parsley 1 ct $1.69
- Cooked grain such as quinoa or brown rice 2 cups cooked pantry
Instructions
- Cook your grain so you have 2 cups cooked.
- Trim 1 lb asparagus and cut into 2-inch pieces. Slice radishes thinly. Mince 2 garlic cloves, chop parsley, and zest and juice the lemon.
- Pat dry 12 oz shrimp and season lightly with salt and pepper.
- Heat oil in a skillet over medium-high heat. Sear shrimp 1 to 2 minutes per side until just cooked. Remove.
- In the same skillet, cook asparagus 4 to 5 minutes until crisp-tender. Add garlic for 30 seconds.
- Return shrimp to the pan with lemon zest and a squeeze of juice. Toss briefly.
- Build bowls with warm grain, shrimp, asparagus, and fresh radishes.
- Top with parsley, more lemon juice, and olive oil if desired.
Cook time: 30 minutes
Estimated cost: $12-16 plus pantry grain
Health notes: Lean and high protein, with lots of vitamins from spring vegetables. Great with quinoa or brown rice.
Drink pairing: Pinot Gris