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Lemon Garlic Shrimp Bowls - Lunch Version

<p>Simmered in a scrumptious Paleo friendly lemon garlic sauce the unassuming shrimp takes the spotlight in these simple Lemon Garlic Shrimp Bowls.</p>
4 Servings Recipe By

Ingredients

  • 2 tablespoons Coconut Oil
  • 1 1/4 cups dice Onion, Yellow
  • 4 teaspoons mince Garlic, Cloves
  • 2 tablespoons Coconut Milk, Canned
  • 1/4 cups Chicken Broth/Stock
  • 4 tablespoons Lemon Juice
  • 2 tablespoons zest Lemon
  • 1/2 teaspoons Sea Salt
  • 1 1/2 pounds Shrimp, Fresh
  • 1/2 teaspoons Parsley, Dried
  • 1/2 teaspoons Basil, Dried
  • 4 cups cook Squash, Spaghetti

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 230 Calories
  • 10g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 215mg Cholesterol
  • 1350mg Sodium
  • 9g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 24g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt coconut oil in a large pan over medium heat.
  2. Add onion and garlic, cooking for 2 minutes.
  3. Add coconut milk, chicken broth, lemon juice, lemon zest, and sea salt. Reduce heat and simmer until liquid is reduced.
  4. Add shrimp, parsley, and basil. Bring back to a simmer and cook for 5-10 minutes until shrimp is done.
  5. Toss shrimp and sauce with spaghetti squash.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt coconut oil in a large pan over medium heat.
  2. Add onion and garlic, cooking for 2 minutes.
  3. Add coconut milk, chicken broth, lemon juice, lemon zest, and sea salt. Reduce heat and simmer until liquid is reduced.
  4. Add shrimp, parsley, and basil. Bring back to a simmer and cook for 5-10 minutes until shrimp is done.
  5. Allow to cool.
  6. Divide shrimp mixture evenly between indicated number of pint freezer storage bags.
  7. Divide spaghetti squash between indicated number of quart freezer storage bags.
  8. Place one pint bag inside of each quart bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat shrimp in microwave until warm, about 1-2 minutes.
  3. Reheat squash in microwave until warm, about 1-2 minutes.
  4. Drain both the squash and the shrimp and mix together in a bowl.

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