Name: Garlic shrimp with roasted vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz shrimp, peeled, deveined, and patted dry; 3/4 medium zucchini, sliced into half-moons; 3/4 red bell pepper, sliced into strips; 3/4 medium yellow onion, sliced; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes; 1 tbsp fresh parsley, chopped; 1/3 cup cannellini beans, drained and rinsed

Nutrition

Per serving

466 calories

Protein: 44g; 38% of calories
Carbs: 37g; 31% of calories
Fat: 16g; 31% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini, red bell pepper, yellow onion, and white beans with half the olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 20 minutes until the vegetables are tender and the beans are slightly crisp.
While the vegetables roast, heat the remaining olive oil in a 12-inch skillet over medium-high heat. Season the shrimp with the remaining salt and pepper. Add the shrimp to the skillet and cook for 2 minutes without moving them.
Flip the shrimp and add the minced garlic and red pepper flakes to the skillet. Cook for 2 minutes more until the garlic is fragrant and the shrimp are opaque. Stir in the lemon juice and remove from the heat. Done when opaque and firm, 145°F.
Arrange the roasted vegetables and beans on a plate. Top with the garlic shrimp, pour any pan juices over the dish, and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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