NUTRITION

SERVINGS

INGREDIENTS

5.1 oz raw Shrimp

1 cup Red Potatoes, cubed

1 cup Zucchini, sliced

1/4 cup Yellow Onion, diced

1.5 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Dried Oregano

Salt and Pepper to taste

1 wedge Fresh Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the cubed red potatoes with 1 teaspoon of olive oil, dried oregano, salt, and pepper.

• 3

  Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until golden and tender.

• 4

  While the potatoes roast, slice the zucchini into half-moons and finely dice the onion and garlic.

• 5

  Pat the shrimp dry with a paper towel and season lightly with salt and pepper.

• 6

  Heat the remaining 1/2 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 7

  Add the shrimp to the skillet and sear for 2 minutes per side until pink and opaque, then remove and set aside.

• 8

  In the same skillet, add the onion and zucchini, sautéing for 5-6 minutes until the zucchini is tender and lightly caramelized.

• 9

  Stir in the minced garlic for the final 30 seconds of cooking until fragrant.

• 10

  Serve the seared shrimp over the sautéed zucchini alongside the roasted herb potatoes, finishing with a fresh squeeze of lemon juice.