Name: Shrimp and zucchini with feta
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz shrimp, peeled and deveined; 1 medium zucchini, diced; 2/3 cup cherry tomatoes, halved; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tbsp feta cheese, crumbled; 2 tsp lemon juice; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

357 calories

Protein: 38g; 42% of calories
Carbs: 19g; 21% of calories
Fat: 15g; 37% of calories

Instructions

Prep 20 min · Cook 0 min

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini with a pinch of the salt and pepper. Cook for 5 minutes, stirring occasionally, until the zucchini is slightly softened and browned. Add the tomatoes, garlic, and dried oregano, and cook for 2 minutes more until the tomatoes begin to soften.
Add the shrimp to the skillet in a single layer. Season with the remaining salt and pepper. Cook for 2 to 3 minutes, flip, and cook for 2 minutes more until the shrimp are pink and opaque. Done when opaque in the center, 145°F.
Remove the skillet from the heat. Stir in the lemon juice, crumbled feta, and fresh parsley. Toss well to combine and allow the cheese to melt slightly. Transfer the mixture to a plate.

Nutrition

Ingredients

Instructions

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