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

Enjoy a vibrant plate of pan seared shrimp kissed with garlic and lemon, paired with tender herb-infused zucchini. This dish brings a quick burst of fresh flavors, balancing the succulent seafood with lightly sautéed vegetables, making it perfect for a wholesome dinner.

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NUTRITION

352kcal
Protein
36.8g
Fat
11.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp, peeled and deveined

1 medium Zucchini

2 tsp Olive Oil

1 Garlic Clove

1/2 Lemon (juiced)

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Increase the heat slightly and add the shrimp to the pan; cook for 2-3 minutes on one side until they turn pink.

  • 6

    Flip the shrimp and add the zucchini slices, cooking for another 2-3 minutes until the zucchini is tender but still has a slight crunch.

  • 7

    Squeeze the juice of half a lemon over the shrimp and zucchini, tossing to combine.

  • 8

    Remove from heat, sprinkle with freshly chopped parsley, and serve immediately.

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

Enjoy a vibrant plate of pan seared shrimp kissed with garlic and lemon, paired with tender herb-infused zucchini. This dish brings a quick burst of fresh flavors, balancing the succulent seafood with lightly sautéed vegetables, making it perfect for a wholesome dinner.

NUTRITION

352kcal
Protein
36.8g
Fat
11.7g
Carbs
10.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Shrimp, peeled and deveined

1 medium Zucchini

2 tsp Olive Oil

1 Garlic Clove

1/2 Lemon (juiced)

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat.

  • 4

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Increase the heat slightly and add the shrimp to the pan; cook for 2-3 minutes on one side until they turn pink.

  • 6

    Flip the shrimp and add the zucchini slices, cooking for another 2-3 minutes until the zucchini is tender but still has a slight crunch.

  • 7

    Squeeze the juice of half a lemon over the shrimp and zucchini, tossing to combine.

  • 8

    Remove from heat, sprinkle with freshly chopped parsley, and serve immediately.