NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Jumbo shrimp

2 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1 cup Asparagus

0.75 tbsp Extra virgin olive oil

3 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Red pepper flakes

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Arrange the broccoli florets, sliced red bell pepper, chopped zucchini, and asparagus spears on the prepared baking sheet.

• 3

  Drizzle the vegetables with 0.5 tablespoons of extra virgin olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 18-20 minutes until they are tender and the edges are slightly caramelized.

• 5

  While the vegetables roast, heat the remaining 0.25 tablespoons 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 30 seconds until fragrant but not browned.

• 7

  Add the jumbo shrimp to the skillet in a single layer, seasoning with the remaining salt and pepper.

• 8

  Cook the shrimp for 2-3 minutes per side until they are opaque and turn a vibrant pink color.

• 9

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

• 10

  Plate the roasted vegetables and top with the garlic shrimp, drizzling any remaining pan juices over the dish.