Garlic-Lemon Pan Seared Shrimp with Herb Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini

Savor the bright flavors of succulent pan-seared shrimp kissed with garlic and lemon, served atop beautifully sautéed herb-infused zucchini. This dish promises a burst of summer freshness and aromatic herbs that make every bite delightful and satisfying.

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NUTRITION

329kcal
Protein
38.8g
Fat
16g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, raw, deveined

1 medium Zucchini, raw

1 tablespoon Olive Oil

1 clove Garlic, raw

2 tablespoons Lemon Juice

2 tablespoons Fresh Parsley

Salt and Pepper, to taste

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PREPARATION

  • 1

    Rinse and pat dry the shrimp; season lightly with salt and pepper.

  • 2

    Slice the zucchini into rounds or half-moons for even cooking.

  • 3

    Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the shrimp to the skillet and cook for about 2 minutes on each side until pink and opaque. Squeeze in 1 tablespoon of lemon juice over the shrimp during the last minute of cooking.

  • 5

    Remove the shrimp and set aside. In the same skillet, add the zucchini slices and drizzle with remaining lemon juice. Sauté the zucchini with a pinch of salt and pepper for about 3-4 minutes until just tender but still crisp.

  • 6

    Return the shrimp to the pan to warm through and toss gently with the zucchini and fresh parsley.

  • 7

    Plate the shrimp and zucchini, and garnish with additional parsley and a final drizzle of olive oil if desired.

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini

YOUR SOLIN GENERATED RECIPE

Garlic-Lemon Pan Seared Shrimp with Herb Zucchini

Savor the bright flavors of succulent pan-seared shrimp kissed with garlic and lemon, served atop beautifully sautéed herb-infused zucchini. This dish promises a burst of summer freshness and aromatic herbs that make every bite delightful and satisfying.

NUTRITION

329kcal
Protein
38.8g
Fat
16g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, raw, deveined

1 medium Zucchini, raw

1 tablespoon Olive Oil

1 clove Garlic, raw

2 tablespoons Lemon Juice

2 tablespoons Fresh Parsley

Salt and Pepper, to taste

PREPARATION

  • 1

    Rinse and pat dry the shrimp; season lightly with salt and pepper.

  • 2

    Slice the zucchini into rounds or half-moons for even cooking.

  • 3

    Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the shrimp to the skillet and cook for about 2 minutes on each side until pink and opaque. Squeeze in 1 tablespoon of lemon juice over the shrimp during the last minute of cooking.

  • 5

    Remove the shrimp and set aside. In the same skillet, add the zucchini slices and drizzle with remaining lemon juice. Sauté the zucchini with a pinch of salt and pepper for about 3-4 minutes until just tender but still crisp.

  • 6

    Return the shrimp to the pan to warm through and toss gently with the zucchini and fresh parsley.

  • 7

    Plate the shrimp and zucchini, and garnish with additional parsley and a final drizzle of olive oil if desired.