Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

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

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

Indulge in this vibrant dish featuring succulent shrimp bathed in a tangy lemon-garlic butter sauce alongside perfectly herb-roasted zucchini. Each bite is a burst of flavor with a balance of zesty brightness and savory butter richness, making it an ideal meal for a satisfying dinner.

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NUTRITION

335kcal
Protein
43.8g
Fat
16.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces shrimp (peeled & deveined)

1 tablespoon unsalted butter

1 medium zucchini

1 teaspoon olive oil

1 tablespoon lemon juice

1 garlic clove

2 tablespoons fresh parsley

1 teaspoon dried oregano

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the zucchini roast.

  • 2

    Cut the zucchini into half-inch thick rounds. Toss with olive oil, dried oregano, salt, and pepper on a baking sheet.

  • 3

    Roast the zucchini in the preheated oven for about 15-20 minutes until tender and slightly golden.

  • 4

    Meanwhile, pat the shrimp dry and season lightly with salt and pepper.

  • 5

    In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds, until fragrant.

  • 6

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 7

    Stir in the lemon juice and sprinkle with fresh parsley, tossing to combine.

  • 8

    Plate the shrimp and drizzle any extra pan sauce over them. Serve alongside the herb-roasted zucchini.

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

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

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb-Roasted Zucchini

Indulge in this vibrant dish featuring succulent shrimp bathed in a tangy lemon-garlic butter sauce alongside perfectly herb-roasted zucchini. Each bite is a burst of flavor with a balance of zesty brightness and savory butter richness, making it an ideal meal for a satisfying dinner.

NUTRITION

335kcal
Protein
43.8g
Fat
16.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces shrimp (peeled & deveined)

1 tablespoon unsalted butter

1 medium zucchini

1 teaspoon olive oil

1 tablespoon lemon juice

1 garlic clove

2 tablespoons fresh parsley

1 teaspoon dried oregano

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the zucchini roast.

  • 2

    Cut the zucchini into half-inch thick rounds. Toss with olive oil, dried oregano, salt, and pepper on a baking sheet.

  • 3

    Roast the zucchini in the preheated oven for about 15-20 minutes until tender and slightly golden.

  • 4

    Meanwhile, pat the shrimp dry and season lightly with salt and pepper.

  • 5

    In a skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds, until fragrant.

  • 6

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are just cooked through.

  • 7

    Stir in the lemon juice and sprinkle with fresh parsley, tossing to combine.

  • 8

    Plate the shrimp and drizzle any extra pan sauce over them. Serve alongside the herb-roasted zucchini.