NUTRITION

SERVINGS

INGREDIENTS

8 oz raw shrimp

1 tbsp extra virgin olive oil

1.5 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

3 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

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 half of the olive oil and sprinkle with the sea salt and black pepper, tossing well to coat.

• 4

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

• 5

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

• 6

  Add the shrimp to the skillet and cook for 2 minutes per side until they turn pink and opaque.

• 7

  Stir in the minced garlic, lemon zest, and red pepper flakes, cooking for an additional 60 seconds until the garlic is fragrant.

• 8

  Remove the skillet from the heat, drizzle the shrimp with fresh lemon juice, and toss with chopped parsley.

• 9

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