Ingredients
Scale
- 6–8 oz Large shrimp, peeled and deveined
- 1 cup Low-fat or full-fat cottage cheese
- 1 cup Fresh baby spinach
- 1 clove Garlic, minced
- 1 tsp Olive oil or grass-fed butter
- 1/2 tsp Red pepper flakes
- 1/2 Lemon, juiced
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Pat the shrimp dry with paper towels to ensure they sear properly rather than steaming in the pan. Season the shrimp lightly with salt, pepper, and half of the red pepper flakes. Measure out your cottage cheese and place it in a serving bowl or a portable meal prep container. If you prefer a smoother texture, you can blend the cottage cheese in a food processor for 30 seconds before adding it to the bowl.
- Heat the olive oil or butter in a non-stick skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp to the pan in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque. Just before the shrimp are finished, toss in the baby spinach. Stir constantly for about 1 minute until the spinach has wilted. Remove the pan from the heat and squeeze the fresh lemon juice over the mixture.
- Spoon the warm shrimp and spinach mixture directly over the cold cottage cheese. The contrast between the warm toppings and the cool cheese creates a delicious temperature play. Top with the remaining red pepper flakes and fresh parsley. If you are meal prepping, allow the shrimp to cool slightly before sealing the container. Enjoy immediately or store in the refrigerator for up to three days.
- Cook Time: 20 minutes