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Lemon Herb Garlic Shrimp with Roasted Zucchini & Cherry Tomatoes and Quinoa

Lemon Herb Garlic Shrimp with Roasted Zucchini & Cherry Tomatoes and Quinoa

Ingredients (Serves 1)

Shrimp220 g
Quinoa1 cup
Zucchini1.5 medium
Cherry Tomato1 cup
Garlic3 clove
Fresh Parsley0.3 cup
Lemon Juice2 tbsp
Olive Oil1.5 tbsp
Dried Oregano1 tsp
Salt0.5 tsp
Black Pepper0.3 tsp

Instructions

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).
2
Chop zucchini into half-moons and halve cherry tomatoes. Mince garlic. Roughly chop fresh parsley.
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.
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.
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.
6
Serve the roasted shrimp and vegetables over the cooked quinoa, garnished with fresh parsley.
Lemon Herb Garlic Shrimp with Roasted Zucchini & Cherry Tomatoes and Quinoa
Featured Recipe
Lunch
20 min
Medium
High Protein
Quick Meal
High Protein

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.

20 min
1 servings
MEDIUM
Lunch
20 min
Medium
High Protein
Nutrition Facts
695
Calories
52g
Protein
54g
Carbs
26g
Fat
🎉
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Ingredients

Servings:
1
Main Ingredients1
  • Quinoa1 cup
Vegetables & Herbs2
  • Cherry Tomato1 cup
  • Garlic3 clove
Pantry Staples5
  • Lemon Juice2 tbsp
  • Olive Oil1.5 tbsp
  • Dried Oregano1 tsp
  • Salt0.5 tsp
  • Black Pepper0.3 tsp
Additional Items3
  • Shrimp220 g
  • Zucchini1.5 medium
  • Fresh Parsley0.3 cup

Instructions

  1. 1
    Step 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).

  2. 2
    Step 2

    Chop zucchini into half-moons and halve cherry tomatoes. Mince garlic. Roughly chop fresh parsley.

  3. 3
    Step 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.

  4. 4
    Step 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.

  5. 5
    Step 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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