NUTRITION

SERVINGS

INGREDIENTS

7 oz shrimp

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by chopping the red bell pepper and zucchini into one-inch chunks and breaking the broccoli into bite-sized florets.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 4

  Place the peeled and deveined shrimp along with the chopped vegetables onto the prepared baking sheet.

• 5

  Drizzle the lemon-herb dressing over the shrimp and vegetables, then toss thoroughly with your hands or tongs to ensure every piece is evenly coated.

• 6

  Spread the mixture out into a single, even layer on the pan to ensure the vegetables roast rather than steam.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the shrimp are pink and opaque and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and serve immediately while hot, perhaps with an extra squeeze of fresh lemon if desired.