Smoky Shrimp with Parsnips and Brown Rice Recipe

Name: Smoky Shrimp with Parsnips and Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 1 piece 1-inch Sized Piece Of Fresh Ginger, Minced; 2 Tablespoons Smoked Paprika; 1/4 cups Coarsely Chopped Walnuts; 5 whole Parsnips, Peeled And Diced; 1/2 pounds Shrimp, Peeled And Deveined; 1 teaspoon Mirin; 1 Tablespoon Apple Cider Vinegar; 1/4 cups Chopped Fresh Parsley; 1 pinch Coarse Salt; 2 cups Cooked Brown Rice

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
1 piece 1-inch Sized Piece Of Fresh Ginger, Minced
2 Tablespoons Smoked Paprika
1/4 cups Coarsely Chopped Walnuts
5 whole Parsnips, Peeled And Diced
1/2 pounds Shrimp, Peeled And Deveined
1 teaspoon Mirin
1 Tablespoon Apple Cider Vinegar
1/4 cups Chopped Fresh Parsley
1 pinch Coarse Salt
2 cups Cooked Brown Rice

1
Heat the oil over medium heat in a medium skillet.
2
Add the minced ginger and paprika; allow it to bloom for 30 seconds.
3
Add the walnuts and the parsnips and cook for 2 minutes.
4
Add the shrimp and a little more oil if needed.
5
Sear 2 minutes on one side.
6
Add the mirin and vinegar.
7
Flip and sear the shrimp for another minute.
8
Add in parsley, toss in a pinch of salt and serve the heavenly goodness over brown rice!

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 1 piece 1-inch Sized Piece Of Fresh Ginger, Minced, 2 Tablespoons Smoked Paprika, 1/4 cups Coarsely Chopped Walnuts, and more.

Yes, Smoky Shrimp with Parsnips and Brown Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Shrimp with Parsnips and Brown Rice

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