Name: Chili lime shrimp and zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz shrimp, peeled and deveined; 1/3 cup quinoa; 1/2 cup water; 3/4 medium zucchini, shaved into ribbons; 1 tsp extra virgin olive oil; 1 tbsp lime juice; 1 tsp chili powder; 1/4 tsp garlic powder; 3/4 tsp salt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

416 calories

Protein: 41g; 38% of calories
Carbs: 42g; 40% of calories
Fat: 10g; 22% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes. Done when water is absorbed and quinoa is tender.
In a small bowl, toss the shrimp with the chili powder, garlic powder, and half of the remaining salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip the shrimp and cook for 1 minute more. Done when opaque and pink, 145°F.
Add the zucchini ribbons and the rest of the salt to the skillet. Sauté with the shrimp for 2 minutes until the zucchini is just tender.
Stir in the lime juice and chopped cilantro to coat. Fluff the quinoa with a fork and place on the plate, topping with the shrimp and zucchini mixture.

Nutrition

Ingredients

Instructions

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