If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand, you can make this dish in no time. It's so delicious—nobody needs to know that it's healthy too! —Mary Kay LaBrie, Clermont, Florida
East Coast Shrimp and Lentil Bowls
East Coast Shrimp and Lentil Bowls
Prep Time
10 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 2-1/2 cups vegetable broth
- 2 teaspoons garlic powder, divided
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 2 teaspoons seafood seasoning
- 2 tablespoons butter
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons lemon juice
- 3 cups fresh baby spinach
- 1/4 teaspoon ground nutmeg
- 1/4 cup finely chopped sweet onion
- Lemon wedges
Directions
- Place the first 4 ingredients and 1 teaspoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes.
- Meanwhile, toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining 1 teaspoon garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm.
- Add spinach and nutmeg to pan; cook and stir over medium-high heat just until spinach is wilted. Remove from heat.
- To serve, divide lentils among 4 bowls. Top with spinach, shrimp and onion. Serve with lemon wedges.
Nutrition Facts
1 serving: 370 calories, 12g fat (5g saturated fat), 153mg cholesterol, 1024mg sodium, 36g carbohydrate (2g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 1.500 starch, 1 fat.
Loading Popular in the Community
Loading Reviews
