Wilted Greens with Lemon Shrimp
By Leanne Ely
Photo by Willow & Wilder
Number of Servings
Serves 2
Ingredients
- 2 Tbsp coconut oil
- 1 large red bell pepper, chopped
- 1 red onion, chopped
- 1 clove garlic, pressed
- 1 lb shrimp, peeled and deveined
- 6 cups mixed baby greens
- 2 Tbsp unsweetened coconut milk
- 1 lemon, juice and zest
- 1 tsp sea salt
- 1⁄2 tsp freshly ground black pepper
Directions
- Melt coconut oil in a large skillet over medium-high heat.
- Add bell pepper, onion, and garlic; cook until onion is soft.
- Add shrimp and cook, turning once, for 2 to 4 minutes, or until pink and opaque.
- Add greens; cook until wilted. Add coconut milk, then season with lemon juice and zest, salt, and pepper.
- Remove from heat and serve.
Nutrition Info
423 Calories, 49 g Protein, 365 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 6 g Fiber, 18 g Total fat (14 g sat), 1,284 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin K, Phosphorus, ★★★ Vitamin B6, Zinc, ★★ Calcium, Folate, Magnesium, Potassium, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Iron
Contributor
Leanne Ely
Leanne Ely is a New York Times bestselling author and the creator of the original menu planning website Saving Dinner, now online for over 20 years.
A nutritionist since 1993, Leanne cares deeply for her audience. Through her own personal journey, she has taken herself out of the kitchen and into her audience’s daily lives to encourage them to live their most vibrant lives, heart, mind, body, and soul.
