NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

2 medium zucchini

1.5 tbsp extra virgin olive oil

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into 1/2-inch thick rounds and place them in a bowl. Toss with 0.5 tbsp of olive oil, 0.25 tsp sea salt, and the black pepper.

• 3

  Arrange the zucchini in a single layer on the prepared baking sheet and roast for 15-18 minutes until tender and slightly golden.

• 4

  While the zucchini is roasting, pat the shrimp completely dry with paper towels to ensure a proper sear.

• 5

  Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the shrimp and red pepper flakes to the skillet, cooking for 2 minutes per side until they turn pink and opaque.

• 7

  Stir in the minced garlic and lemon zest, sautéing for just 1 minute until the garlic is fragrant but not browned.

• 8

  Remove the skillet from the heat, drizzle with lemon juice, and toss with the remaining sea salt and fresh parsley.

• 9

  Plate the roasted zucchini rounds and top them with the garlic shrimp, drizzling any remaining pan juices over the top.