Creamy Garlic Shrimp with Roasted Zucchini

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

Creamy Garlic Shrimp with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Shrimp with Roasted Zucchini

Enjoy a vibrant dish featuring succulent garlic shrimp tossed in a light, creamy Greek yogurt sauce, paired with perfectly roasted zucchini. This dish combines tender seafood with a hint of lemon and fresh herbs to deliver a punch of flavor while keeping the meal clean and balanced.

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NUTRITION

368kcal
Protein
50g
Fat
15.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds or half-moons and toss with half of the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the zucchini roasts, peel and devein the shrimp if needed and pat them dry.

  • 5

    Heat the remaining olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the shrimp to the skillet, seasoning with a pinch of salt and pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.

  • 7

    Reduce the heat to low and stir in the nonfat Greek yogurt and lemon juice to create a creamy garlic sauce. Warm through for 1-2 minutes without boiling.

  • 8

    Plate the roasted zucchini and top with the creamy garlic shrimp. Garnish with chopped fresh parsley and serve immediately.

Creamy Garlic Shrimp with Roasted Zucchini

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

Creamy Garlic Shrimp with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Shrimp with Roasted Zucchini

Enjoy a vibrant dish featuring succulent garlic shrimp tossed in a light, creamy Greek yogurt sauce, paired with perfectly roasted zucchini. This dish combines tender seafood with a hint of lemon and fresh herbs to deliver a punch of flavor while keeping the meal clean and balanced.

NUTRITION

368kcal
Protein
50g
Fat
15.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Raw Shrimp

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini into rounds or half-moons and toss with half of the olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 3

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

  • 4

    While the zucchini roasts, peel and devein the shrimp if needed and pat them dry.

  • 5

    Heat the remaining olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 6

    Add the shrimp to the skillet, seasoning with a pinch of salt and pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.

  • 7

    Reduce the heat to low and stir in the nonfat Greek yogurt and lemon juice to create a creamy garlic sauce. Warm through for 1-2 minutes without boiling.

  • 8

    Plate the roasted zucchini and top with the creamy garlic shrimp. Garnish with chopped fresh parsley and serve immediately.