Lemon Herb Garlic Shrimp with Roasted Zucchini & Cherry Tomatoes and Quinoa
Succulent shrimp infused with lemon, garlic, and fresh herbs, roasted alongside seasonal zucchini and sweet cherry tomatoes, served over fluffy quinoa for a complete and flavorful Mediterranean meal.
Ingredients
- Quinoa1 cup
- Cherry Tomato1 cup
- Garlic3 clove
- Lemon Juice2 tbsp
- Olive Oil1.5 tbsp
- Dried Oregano1 tsp
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Shrimp220 g
- Zucchini1.5 medium
- Fresh Parsley0.3 cup
Instructions
- 1Step 1
Preheat oven to 400°F (200°C). Cook quinoa according to package instructions (typically 1 cup dry quinoa to 2 cups water, simmer for 15 minutes).
- 2Step 2
Chop zucchini into half-moons and halve cherry tomatoes. Mince garlic. Roughly chop fresh parsley.
- 3Step 3
In a bowl, toss zucchini and cherry tomatoes with 1 tbsp olive oil, dried oregano, salt, and pepper. Spread on a baking sheet and roast for 10 minutes.
- 4Step 4
While vegetables roast, pat shrimp dry. In a separate bowl, toss shrimp with remaining 0.5 tbsp olive oil, minced garlic, lemon juice, salt, and pepper.
- 5Step 5
Remove vegetables from oven. Add shrimp to the baking sheet with the vegetables and roast for another 5-7 minutes, until shrimp are pink and cooked through.
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