Pan-Seared Garlic Shrimp with Roasted Zucchini

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

Pan-Seared Garlic Shrimp with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Shrimp with Roasted Zucchini

Savor succulent, garlic-infused shrimp paired with tender roasted zucchini in this lively, healthful dish. With bright accents of lemon and a hint of olive oil, every bite delivers a fresh, flavorful kick that’s both satisfying and energizing.

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NUTRITION

333kcal
Protein
36.5g
Fat
16g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, cooked

1 medium Zucchini

1 tablespoon Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

Salt and 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 the zucchini on a baking sheet and roast for 15-20 minutes until tender and lightly browned.

  • 3

    While the zucchini roasts, pat the shrimp dry. Season with a pinch of salt and pepper.

  • 4

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

  • 5

    Add the shrimp to the skillet and sear for about 2 minutes on each side or until pink and opaque.

  • 6

    Drizzle with lemon juice and toss to coat evenly.

  • 7

    Plate the garlic shrimp alongside the roasted zucchini and serve warm.

Pan-Seared Garlic Shrimp with Roasted Zucchini

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

Pan-Seared Garlic Shrimp with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Garlic Shrimp with Roasted Zucchini

Savor succulent, garlic-infused shrimp paired with tender roasted zucchini in this lively, healthful dish. With bright accents of lemon and a hint of olive oil, every bite delivers a fresh, flavorful kick that’s both satisfying and energizing.

NUTRITION

333kcal
Protein
36.5g
Fat
16g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Shrimp, cooked

1 medium Zucchini

1 tablespoon Olive Oil

2 cloves Garlic

1 tablespoon Lemon Juice

Salt and 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 the zucchini on a baking sheet and roast for 15-20 minutes until tender and lightly browned.

  • 3

    While the zucchini roasts, pat the shrimp dry. Season with a pinch of salt and pepper.

  • 4

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

  • 5

    Add the shrimp to the skillet and sear for about 2 minutes on each side or until pink and opaque.

  • 6

    Drizzle with lemon juice and toss to coat evenly.

  • 7

    Plate the garlic shrimp alongside the roasted zucchini and serve warm.