NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Red pepper flakes

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced red bell pepper, and sliced zucchini on the baking sheet.

• 3

  Drizzle the vegetables with 1 tablespoon of olive oil and season with the sea salt and black pepper, tossing well to coat evenly.

• 4

  Roast the vegetables in the oven for 15 to 20 minutes, or until they are tender and slightly caramelized at the edges.

• 5

  While the vegetables roast, heat the remaining 0.5 tablespoon of olive oil in a large skillet over medium-high heat.

• 6

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until the garlic is fragrant but not browned.

• 7

  Add the shrimp to the skillet in a single layer and cook for 2 to 3 minutes per side until they are pink, opaque, and cooked through.

• 8

  Remove the skillet from the heat and stir in the fresh lemon juice and chopped parsley, tossing to coat the shrimp in the pan juices.

• 9

  Divide the roasted vegetables between plates and top with the zesty garlic shrimp to serve.