iFoodReal · by Olena Osipov★ 5.0 (10)
Garlic Butter Shrimp, Quinoa and Asparagus
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 76%
CARBS 25G31% OF CAL
5G FIBER0G ADDED3G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 8G23% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shrimp coated in garlic butter sauce served over quinoa with roasted asparagus and pine nuts. A protein-rich, fresh meal that's hearty and flavorful.
mainamericanshellfish🥘 pressure cooker🍜 wokgluten free
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup quinoa (dry)
- 2 lbs asparagus (trimmed & cut into 2” pieces)
- 2 lbs large shrimp (raw & deveined)
- 1/2 cup pine nuts (optional*)
- 3 tbsp butter (divided)
- 4 large garlic cloves (crushed)
- 1 tsp himalayan pink salt
- Sprouts (optional)
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 76%
CARBS 25G31% OF CAL
5G FIBER0G ADDED3G INTRINSIC16G OTHER3G TOTAL SUGAR
FAT 8G23% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 630mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 865mg
- Calcium
- 148mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 630MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.