Scale
Ingredients
- 5 Tablespoons avocado oil (1 tablespoon + ¼ cup)
- 1 red bell pepper, finely chopped
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans, rinsed
- 2 ounce (2 cups) baby arugula, coarsely chopped
- 2 Tablespoon fresh lemon juice
- 1 pound extra-large shrimp, peeled and deveined
- Himalayan pink salt
- pepper
Instructions
- Pat dry shrimp and season with salt and pepper.
- Heat 1 tablespoon oil in large skillet over high heat.
- Add shrimp to heated skillet and cook about one minute. Shrimp should turn spotty brown and edges should turn pink.
- Flip the shrimp and cook for another 15 to 20 seconds until shrimp are opaque. Transfer them to a bowl and set aside.
- Heat the remaining ¼ cup oil in the empty skillet on medium heat. After oil begins to shimmer (or flows freely like water), add the bell pepper, onion, and ½ teaspoon salt. Cook about 5 minutes or until softened.
- Add garlic and pepper flakes and cook another 30 seconds or until fragrant.
- Add beans and cook another 5 minutes or until heated through.
- Now you can add the arugula and shrimp. Toss for about 1 minute or until arugula becomes wilted.
- Add lemon juice, and salt and pepper to taste.
- Enjoy!
- Category: Main