YOUR SOLIN GENERATED RECIPE
Crispy Garlic Shrimp with Sautéed Zucchini and Cherry Tomatoes
Enjoy a vibrant plate featuring lightly crispy garlic shrimp paired with colorful sautéed zucchini and burst-of-flavor cherry tomatoes. This dish is elevated with a subtle almond flour coating and a hint of herbaceous seasoning for a delightful, fresh dinner option.
INGREDIENTS
5 oz Shrimp (peeled and deveined)
2 tbsp Almond Flour
1 medium Zucchini
1 cup Cherry Tomatoes
2 tsp Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
In a shallow bowl, combine almond flour with a pinch of salt and pepper.
Pat dry the shrimp and lightly toss them in the almond flour mixture until evenly coated.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Add the coated shrimp and minced garlic; sauté until the shrimp turn pink and crispy on the outside, about 2-3 minutes per side. Remove shrimp and set aside.
In the same skillet, add the remaining teaspoon of olive oil. Slice the zucchini into half-moons and add them to the skillet along with the cherry tomatoes.
Sauté the vegetables for about 4-5 minutes until the zucchini is tender yet crisp and the tomatoes have slightly burst, seasoning lightly with salt and pepper.
Plate the sautéed vegetables and top with the crispy garlic shrimp. Serve immediately.