Keto Chicken, Shrimp, and Asparagus with Lemon Cream Sauce (Photos)

Keto Chicken, Shrimp, and Asparagus with Lemon Cream Sauce

(serves two)

Ingredients:



- 10 ounces cauliflower pearls
- 1 Tablespoon unsalted butter
- 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1/4 pound boneless chicken breasts, pounded thin
- 1 Tablespoon almond flour (for lightly coating chicken)
- 1/4 teaspoon garlic salt
- 1 Tablespoon olive oil
- 1 Tablespoon Shallot – fine mince
- 1/2 pound uncooked shrimp (31-40 per pound).
- 1 Tablespoon Cajun seasoning
- 1/2 cup heavy whipping cream
- 1 teaspoon grated lemon zest
- 2 Tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 Tablespoons water

Directions:

1. Prep the ingredients, season peeled shrimp with Cajun seasoning and set aside.









2. Cook cauliflower in the microwave with butter, 1 Tablespoon water, and a little salt. Use a lid on the microwave proof dish and cook 4-6 minutes until the cauliflower is tender, then remove and set aside. Drain if necessary.





3. Season chicken with garlic salt, black pepper and lightly coat with almond flour.







4. In a large sauté pan, heat olive oil over medium heat. Add chicken and cook 8 – 10 minutes, until the chicken is lightly browned and cooked through. Remove chicken, cut into 1-inch pieces, and set aside.





5. Add butter and shallots to the sauté pan.



Then asparagus and 2 Tablespoons water to the pan and cook at a medium simmer with a lid for 4-5 minutes, until the asparagus is fork tender. Then remove the lid and reduce or blot up any remaining liquid or fat to less than 1 Tablespoon





6. Add heavy cream



and shrimp. Cook until the shrimp turn pink, 2-3 minutes.





7. Return the chicken to the pan.



8. Stir in lemon zest and lemon juice. Taste for seasoning and add salt, and pepper, if needed.



9. Serve over the cooked cauliflower pearls.







Thanks for looking ay my post.