NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 medium zucchini

1 cup button mushrooms

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp chili garlic sauce

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons, halve the button mushrooms, and chop the red bell pepper into one-inch pieces.

• 3

  In a small bowl, whisk together the extra virgin olive oil, chili garlic sauce, minced garlic, sea salt, and black pepper.

• 4

  Place the zucchini, mushrooms, and bell peppers on the prepared sheet pan and drizzle with half of the chili-garlic mixture, tossing well to coat.

• 5

  Roast the vegetables in the oven for 12 minutes until they begin to soften.

• 6

  While the vegetables roast, toss the raw shrimp in the remaining chili-garlic mixture.

• 7

  Remove the pan from the oven, move the vegetables to one side, and add the shrimp in a single layer.

• 8

  Return the pan to the oven and roast for an additional 6 to 8 minutes, or until the shrimp are pink and opaque.

• 9

  Remove from the oven, drizzle with fresh lemon juice, and serve immediately.