NUTRITION

SERVINGS

INGREDIENTS

10 oz Tiger shrimp

0.5 cup Non-fat Greek yogurt

1 cup Bell pepper

1 cup Zucchini

0.5 tbsp Olive oil

1 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Slice the bell pepper and zucchini into bite-sized pieces and place them on the prepared baking sheet.

• 3

  Drizzle the vegetables with 0.25 tbsp of olive oil and season with a pinch of the sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 15-18 minutes until they are tender and slightly caramelized around the edges.

• 5

  While the vegetables roast, pat the tiger shrimp dry with a paper towel and season evenly with garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat the remaining 0.25 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the shrimp to the skillet in a single layer and sear for 2-3 minutes per side until they are pink, firm, and opaque.

• 8

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, and chopped fresh parsley to create a creamy sauce base.

• 9

  Assemble the bowl by spreading the yogurt mixture at the bottom, then topping with the warm roasted vegetables and the seared tiger shrimp.