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

Savor the bright and savory flavors of succulent shrimp bathed in a zesty lemon-garlic butter, paired with perfectly herb-roasted zucchini. This dish offers a delightful blend of tangy citrus, rich butter, and fragrant herbs, delivering a satisfying and wholesome meal that's as nourishing as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

392kcal
Protein
38.1g
Fat
20.1g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1 medium Zucchini

1 tablespoon Unsalted Butter

2 Garlic Cloves

Juice from 1/2 Lemon

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds or half-moons. Toss with olive oil, dried thyme, a pinch of salt, and black pepper. Arrange on a baking sheet in a single layer.

  • 3

    Roast the zucchini in the preheated oven for 15-20 minutes until tender and lightly browned.

  • 4

    While the zucchini roasts, heat the butter in a large skillet over medium heat.

  • 5

    Mince the garlic cloves and add them to the skillet, sautéing for about 30 seconds until fragrant.

  • 6

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

  • 7

    Squeeze the juice of half a lemon over the shrimp, stirring to coat them in the butter garlic sauce.

  • 8

    Finish by sprinkling fresh parsley over the shrimp for a burst of color and flavor.

  • 9

    Plate the shrimp alongside the roasted zucchini and serve immediately.

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

Savor the bright and savory flavors of succulent shrimp bathed in a zesty lemon-garlic butter, paired with perfectly herb-roasted zucchini. This dish offers a delightful blend of tangy citrus, rich butter, and fragrant herbs, delivering a satisfying and wholesome meal that's as nourishing as it is delicious.

NUTRITION

392kcal
Protein
38.1g
Fat
20.1g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp

1 medium Zucchini

1 tablespoon Unsalted Butter

2 Garlic Cloves

Juice from 1/2 Lemon

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley

1 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds or half-moons. Toss with olive oil, dried thyme, a pinch of salt, and black pepper. Arrange on a baking sheet in a single layer.

  • 3

    Roast the zucchini in the preheated oven for 15-20 minutes until tender and lightly browned.

  • 4

    While the zucchini roasts, heat the butter in a large skillet over medium heat.

  • 5

    Mince the garlic cloves and add them to the skillet, sautéing for about 30 seconds until fragrant.

  • 6

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

  • 7

    Squeeze the juice of half a lemon over the shrimp, stirring to coat them in the butter garlic sauce.

  • 8

    Finish by sprinkling fresh parsley over the shrimp for a burst of color and flavor.

  • 9

    Plate the shrimp alongside the roasted zucchini and serve immediately.