NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1.5 tbsp extra virgin olive oil

1.5 cups broccoli florets

1 medium red bell pepper

3 cloves garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp red pepper flakes

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into thin strips and place them on the baking sheet along with the broccoli florets.

• 3

  Drizzle the vegetables with 1 tablespoon of olive oil and season with 0.25 tsp sea salt and 0.125 tsp black pepper, tossing to coat evenly.

• 4

  Roast the vegetables for 15-18 minutes until they are tender and the edges are slightly charred.

• 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 shrimp to the skillet in a single layer and sear for 2 minutes per side until pink and opaque.

• 7

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 60 seconds until the garlic is golden and fragrant.

• 8

  Remove the skillet from the heat and stir in the lemon zest, lemon juice, and the remaining salt and pepper.

• 9

  Divide the roasted vegetables between plates and top with the garlic shrimp, drizzling any remaining pan juices over the top.