Name: Garlic shrimp and zucchini skillet
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz cooked shrimp, tail off; 1 medium zucchini, sliced into half-moons; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup dry couscous; 1/3 cup water

Nutrition

Per serving

429 calories

Protein: 47g; 44% of calories
Carbs: 46g; 43% of calories
Fat: 6g; 13% of calories

Instructions

Prep 10 min · Cook 5 min

Bring the water and a pinch of the salt to a boil in a small saucepan. Stir in the couscous, remove from the heat, and cover with a lid. Let the couscous rest for 5 minutes.
While the couscous rests, heat the olive oil in a 12-inch skillet over medium-high heat. Add the zucchini and a pinch of salt. Cook for 5 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
Add the garlic to the skillet with the zucchini. Cook for 1 minute until fragrant.
Add the shrimp, lemon juice, black pepper, and the remaining salt to the skillet. Cook for 2 minutes, stirring often, until the shrimp are heated through. Stir in the parsley and remove from the heat. Done when shrimp is heated through, 145°F.
Fluff the couscous with a fork and place it on a plate. Top with the garlic shrimp and zucchini mixture.

Nutrition

Ingredients

Instructions

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