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 this vibrant dish featuring tender shrimp bathed in a zesty lemon-garlic butter sauce, paired with perfectly herb-roasted zucchini. The interplay of bright citrus and savory butter elevates the natural sweetness of the shrimp for a delicious and satisfying meal.

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NUTRITION

358kcal
Protein
42.7g
Fat
18.1g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 medium Zucchini

1 tbsp Unsalted Butter

1 tsp Extra Virgin Olive Oil

1/2 Lemon

2 cloves Garlic

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the zucchini into rounds or half-moons, drizzle with olive oil, and season lightly with salt, pepper, and chopped parsley.

  • 2

    Place the zucchini on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly browned.

  • 3

    While the zucchini roasts, peel and devein the shrimp if not done already. Pat dry with paper towels.

  • 4

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

  • 5

    Add the shrimp to the skillet and cook on each side for 2-3 minutes until pink and opaque.

  • 6

    Squeeze the juice of half a lemon over the shrimp and toss to coat evenly in the garlic butter sauce.

  • 7

    Plate the roasted zucchini alongside the shrimp, drizzle any remaining sauce over the top, and garnish with additional fresh parsley if desired.

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 this vibrant dish featuring tender shrimp bathed in a zesty lemon-garlic butter sauce, paired with perfectly herb-roasted zucchini. The interplay of bright citrus and savory butter elevates the natural sweetness of the shrimp for a delicious and satisfying meal.

NUTRITION

358kcal
Protein
42.7g
Fat
18.1g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, peeled and deveined

1 medium Zucchini

1 tbsp Unsalted Butter

1 tsp Extra Virgin Olive Oil

1/2 Lemon

2 cloves Garlic

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the zucchini into rounds or half-moons, drizzle with olive oil, and season lightly with salt, pepper, and chopped parsley.

  • 2

    Place the zucchini on a baking sheet and roast in the oven for about 15-20 minutes until tender and lightly browned.

  • 3

    While the zucchini roasts, peel and devein the shrimp if not done already. Pat dry with paper towels.

  • 4

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

  • 5

    Add the shrimp to the skillet and cook on each side for 2-3 minutes until pink and opaque.

  • 6

    Squeeze the juice of half a lemon over the shrimp and toss to coat evenly in the garlic butter sauce.

  • 7

    Plate the roasted zucchini alongside the shrimp, drizzle any remaining sauce over the top, and garnish with additional fresh parsley if desired.