NUTRITION

SERVINGS

INGREDIENTS

8 oz Raw shrimp

0.5 cup Cooked white rice

0.5 medium Yukon gold potato

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tsp Lemon juice

1 tbsp Fresh parsley

1 cup Zucchini

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into small half-inch cubes and toss with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20 minutes, or until golden and crispy on the edges.

• 4

  While the potatoes roast, ensure your rice is cooked and kept warm.

• 5

  Slice the zucchini into half-moons and mince the garlic cloves.

• 6

  In a large skillet over medium heat, add the remaining olive oil and sauté the zucchini for 4 minutes until tender-crisp.

• 7

  Add the minced garlic and raw shrimp to the skillet, seasoning with the remaining sea salt and black pepper.

• 8

  Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and fully cooked through.

• 9

  Turn off the heat and stir in the lemon juice and freshly chopped parsley to coat the shrimp and zucchini.

• 10

  Assemble the bowl by placing the warm rice at the base, topped with the garlic shrimp, zucchini, and roasted potatoes.