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Shrimp Scampi with Baby Greens and Sorghum

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound uncooked, medium shrimp, peeled and devained
  • 1/2 cup white wine
  • 3 tablespoons lemon juice
  • 3 cups whole grain sorghum, cooked
  • 1/2 cup sun dried tomatoes, sliced and drained
  • 4.5 ounces baby super green salad blend
  • 1 tablespoons fresh parsely, minced
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon crushed red pepper flakes, to taste


  1. In a large saute pan over medium heat, add olive oil and garlic. Cook until lightly golden, then add shrimp. Cook and stir occasionally until light pink. Add in wine and lemon juice, and mix until combined. Bring to a simmer, then add sorghum, sun-dried tomatoes, and baby greens. Stir until the greens are wilted. Remove pan from heat, and add parsley, lemon zest, and red pepper flakes. Serve warm.

Recipe Notes

Nutrient Analysis:
Serving size: 1 serving Calories: 400 calories, Fat: 9 grams, Saturated fat: 1 gram, Carbohydrates: 40 grams, Sugar: 1 gram, Sodium: 230 milligrams, Fiber: 6 grams, Protein: 30 grams, Cholesterol: 172 milligrams