Name: Lemon garlic shrimp and broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw shrimp, peeled and deveined; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 5 oz broccoli florets, cut into bite-size pieces; 1/2 medium zucchini, sliced into half-moons; 1/4 cup jasmine rice; 2/3 cup water

Nutrition

Per serving

469 calories

Protein: 35g; 30% of calories
Carbs: 58g; 49% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli and zucchini with half the olive oil and half the salt and pepper. Spread in a single layer and roast for 20 minutes until tender and slightly browned.
In a small saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes. Done when water is absorbed.
In a 12-inch skillet, heat the remaining olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip, add the garlic, and cook for 2 minutes more until opaque. Done when opaque in the center, 145°F.
Remove the skillet from the heat. Toss the shrimp with the lemon juice and the remaining salt and pepper. Fluff the rice with a fork and serve the shrimp and roasted vegetables over the top.

Nutrition

Ingredients

Instructions

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