Name: Garlic shrimp with roasted zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 oz large shrimp, peeled, deveined, and patted dry; 3/4 medium zucchini, sliced into 1/2-inch-thick half-moons; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes

Nutrition

Per serving

146 calories

Protein: 11g; 30% of calories
Carbs: 9g; 25% of calories
Fat: 7g; 45% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a small baking sheet, toss the zucchini with half the olive oil and half the salt and pepper. Spread the pieces in a single layer with space between them. Roast for 12 to 15 minutes, shaking the pan once halfway through, until tender and lightly browned.
While the zucchini roasts, heat a 12-inch skillet over medium-high heat with the remaining olive oil. Add the shrimp. Cook for 2 minutes, flip, and cook for 2 minutes more until pink and opaque and curled into a loose C. Done when opaque in the center, 145°F.
Add the garlic and red pepper flakes to the skillet and cook for 30 seconds while stirring. Remove the pan from the heat. Stir in the lemon juice and the rest of the salt and pepper. Spoon the roasted zucchini onto a plate, top with the garlic shrimp and any pan juices, and serve right away.

Nutrition

Ingredients

Instructions

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