YOUR SOLIN GENERATED RECIPE
Garlic Shrimp with Roasted Zucchini and Rocket
Sautéed garlic shrimp served over tender roasted zucchini and fresh peppery rocket leaves with a bright squeeze of lemon juice.
INGREDIENTS
8 oz Frozen shrimp
2 medium Zucchini
1.5 tbsp Extra virgin olive oil
3 clove Garlic
2 cup Rocket leaves
1 tbsp Lemon juice
0.25 tsp Red pepper flakes
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the zucchini into half-moons and toss them on the baking sheet with 0.5 tablespoon of olive oil, sea salt, and black pepper.
Roast the zucchini for 15 to 18 minutes until they are tender and slightly golden around the edges.
While the zucchini roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 30 seconds until the aroma is released.
Add the thawed and patted-dry shrimp to the skillet in a single layer, cooking for 2 to 3 minutes per side until pink.
Remove the skillet from the heat and stir in the fresh lemon juice to deglaze the pan and coat the shrimp.
In a large serving bowl, gently toss the fresh rocket leaves with the warm roasted zucchini.
Top the vegetable base with the garlic shrimp and drizzle any remaining juices from the pan over the top before serving.