Ingredients:

 

1 Spaghetti Squash

 

Sautéed Shrimp:

  • 30 shrimp

  • Garlic Salt

  • Thyme

  • Cayenne Pepper

  • Coriander

  • Sage

  • Black pepper

  • 1 Tbsp - Olive Oil

 

Tangy Lemon Sauce:

  • 2 Tbsp - Cooking Butter

  • 4 Cloves - Fresh Garlic

  • Rosemary

  • Garlic Salt

  • Basil

  • Oregano

  • ¼ Cup - Lemon Juice (add more to increase tanginess – add to taste)

  • 1 Tsp - Capers

  • 1 Cup - Plain Greek Yogurt (add more to taste)

  • 1 Tsp - Honey (optional)

Directions:

 

<Click Here> For Spaghetti Squash Recipe

 

Sautéed Shrimp:

  • Thoroughly clean, devein and drain the shrimp. 

  • Once fully drained season the shrimp with garlic salt, thyme, cayenne pepper, coriander, sage, and black pepper.

  • Drizzle olive oil over the shrimp and mix well.

  • Pre-heat a large skillet. Place seasoned shrimp in the hot pan (use medium heat) and allow cooking for 3 to 5 minutes. Be careful not to overcook or undercook the shrimp.

 

Tangy Lemon Sauce:

  • In a small pot melt 2 tablespoons of butter. 

  • Mince 4 cloves of garlic and add to the melted butter.

  • Add the rosemary, garlic salt, basil, and oregano. 

  • Allow cooking long enough for flavours to fuse (be careful not to burn the butter). 

  • Add the lemon juice and capers, stir the ingredient well.

  • Turn down heat to low and allow for sauce to cool (do not add yoghurt to sauce while it’s hot, otherwise, the sauce will break)

  • Slowly add the Greek yoghurt and stir constantly. 

  • The next couple of steps should be based on your preference of flavour:

    • If the sauce is too tangy add a little bit of honey.

    • Control the intensity of the flavour with the yoghurt. The more yoghurt, the more sauce, however, that will make it less tangy. 

  • When done place the sauce over the shrimp, serve and enjoy!

 

Note: It is best to use ALL the sauce when it’s freshly made. If you try to save this sauce for later, when you heat it up the sauce will break.

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