YOUR SOLIN GENERATED RECIPE
Crispy Lemon Garlic Shrimp Bowl with Roasted Vegetables
Enjoy a vibrant bowl featuring crispy lemon garlic shrimp paired with a colorful medley of roasted vegetables. The shrimp are lightly coated in almond flour for a satisfying crunch, and a zesty lemon-garlic dressing ties the dish together, making it a bright and wholesome meal perfect for any time of day.
INGREDIENTS
5 oz Shrimp, peeled and deveined
2 tbsp Almond Flour
1 Lemon
2 cloves Garlic
1 cup Broccoli florets
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1 tbsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, mix the almond flour with a pinch of salt and pepper. Zest the lemon into the bowl.
Pat the shrimp dry with paper towels. Toss the shrimp in the almond flour mixture to lightly coat each piece.
Cut the broccoli into florets, slice the red bell pepper into strips, and half the zucchini lengthwise, then slice into half-moons. Place these vegetables on a baking sheet.
Drizzle the vegetables with olive oil and season with salt and pepper. Toss to coat evenly.
Place the coated shrimp on the same baking sheet with the vegetables.
Roast in the preheated oven for about 10-12 minutes, or until the shrimp are pink and opaque and the vegetables are tender with a slight crisp on the edges.
Meanwhile, mince the garlic and squeeze the juice from the lemon. In a small saucepan over low heat, combine the garlic and lemon juice for about 2 minutes to infuse the flavor.
Once roasted, drizzle the lemon garlic sauce over the shrimp and vegetables before serving. Enjoy your crispy, zesty bowl!