Name: Mediterranean shrimp and vegetable skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz cooked shrimp, peeled and deveined; 1/4 cup quinoa; 1/2 cup water; 1/2 medium zucchini, diced; 3/4 red bell pepper, diced; 2 cloves garlic, minced; 1 1/2 tsp olive oil; 1 1/2 tsp lemon juice; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

432 calories

Protein: 43g; 40% of calories
Carbs: 43g; 40% of calories
Fat: 10g; 20% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, half the salt, and the dried basil. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 15 minutes.
Remove the saucepan from the heat and let the quinoa rest covered for 5 minutes. Meanwhile, dice the zucchini and bell pepper and mince the garlic.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and bell peppers. Sauté for 5 to 6 minutes until tender and slightly browned.
Add the garlic to the skillet and cook for 1 minute. Stir in the cooked shrimp, lemon juice, the remaining salt, and the black pepper. Cook for 2 minutes until the shrimp are heated through. Fluff the quinoa with a fork, spoon it onto a plate, and top with the shrimp mixture. Done when shrimp are hot throughout.

Nutrition

Ingredients

Instructions

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