Lemon Shrimp and Spinach (VLCD)


3.5 oz. shrimp (peeled & deveined)
200g spinach (or amount allowed)
3Tbsp water
juice of 1 lemon (or 1/2 lemon if you like things less lemony)
4-5 cloves minced garlic
salt (to taste)
black pepper
Preheat non-stick skillet over MED heat. Add 3Tbsp water, garlic, and shrimp. Cook 5 mins or until shrimp just turns pink (Add water as necessary). Squeeze in juice of 1 lemon. Add spinach. Toss in salt & pepper. Cook uncovered until spinach wilts. Serve.

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