FLMG Shrimp and goat cheese

Gluten-Free Shrimp with Amaranth & Arugula Goat Cheese

From the sweet to the savory, nutritious and delicious.  Try this simple recipe to Wow yourself and whoever you want to share with...if you want to share.

Course Main Course
Cuisine American


  • 2 Beets Spiralized
  • 4 oz Goat Cheese Softened
  • 1/2 cup Arugula MicroGreens Lightly chopped
  • 1/2 cup Amaranth MicroGreens Lightly chopped
  • 1 lb Shrimp
  • 1 cup Chopped Walnuts
  • 1/4 cup Raw Cane Sugar
  • 1 tbsp Butter
  • 2 tbsp Extra Virgin Olive Oil


  1. Set out goat cheese to soften approximately 30 minutes before you start preparations.

  2. Preheat oven to 375 degrees

  3. Heat a medium non-stick skillet over medium heat. 

  4. Add walnuts, sugar, and butter to skillet and stir frequently over a medium heat. 

  5. Stir constantly once sugar begins to melt.

  6. Once walnuts are coated immediately transfer to a sheet of parchment paper and separate nuts so they don't harden stuck together. Set aside

  7. Cut beets into spirals. 

  8. Toss spirals with olive oil and sea salt.

  9. Spread out beets on cookie sheet and bake in oven for 20 - 25 minutes.

  10. Rinse shrimp and add to a medium saucepan.  

  11. Fill pan with water and sea salt. Bring to a boil.  Shrimp are done once they turn pink and float. 

  12. Drain water and put in an ice bath to stop cooking.

  13. Clip and lightly chop arugula microgreens.  Set aside.

  14. Clip and lightly chop amaranth microgreens.  Set aside.

  15. Add microgreens to softened cheese, leaving aside a few pinches of each microgreens.  

  16. Blend microgreens and cheese.

  17. Scrape cheese mixture into a ball.

  18. Plate beets.

  19. Add a spoonful of cheese on top of the beets.  place walnuts around plate.

  20. Add shrimp and sprinkle with remaining microgreens, salt, and cracked pepper.

  21. Dig in and enjoy!!!