Lemon Pepper Shrimp with Sundried Tomatoes – CE
Broccoli, cauliflower & brown rice
  • Clean Eating
  • seafood, skinny
Lemon Pepper Shrimp with Sundried Tomatoes – CE
Broccoli, cauliflower & brown rice
  • Clean Eating
  • seafood, skinny
Servings:

Ingredients

Prep
  • 2 lbs large shrimp peeled and deveined
  • 1/4 C lemon juice
  • 2 t minced garlic
  • salt and pepper to taste
  • 1 t dried parsley or 2 T fresh chopped
  • 1/4 C sun dried tomatoes
  • 2 T olive oil
  • 16 oz broccoli florets
  • 16 oz cauliflower florets
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 bag steamers brown rice

Instructions

To Assemble
  1. Add first 7 ingredients to a large zipper bag. Zip and shake to mix.
  2. Add last 4 ingredients to another large zipper bag. Zip and shake to mix.
To Cook
  1. Pour shrimp onto a large baking sheet and vegetables around shrimp on same baking sheet and bake 375 degree oven for 18-20 minutes or until shrimp is cooked.
  2. Cook rice according to package directions.

Ingredients

Prep
  • 2 lbs large shrimp peeled and deveined
  • 1/4 C lemon juice
  • 2 t minced garlic
  • salt and pepper to taste
  • 1 t dried parsley or 2 T fresh chopped
  • 1/4 C sun dried tomatoes
  • 2 T olive oil
  • 16 oz broccoli florets
  • 16 oz cauliflower florets
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 2 bag steamers brown rice

Instructions

To Assemble
  1. Add first 7 ingredients to a large zipper bag. Zip and shake to mix.
  2. Add last 4 ingredients to another large zipper bag. Zip and shake to mix.
To Cook
  1. Pour shrimp onto a large baking sheet and vegetables around shrimp on same baking sheet and bake 375 degree oven for 18-20 minutes or until shrimp is cooked.
  2. Cook rice according to package directions.

*Best when cooked on day 1 or 2.
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