One Pan Shrimp and Vegetables – LC
salad
  • low carb
One Pan Shrimp and Vegetables – LC
salad
  • low carb
Servings:

Ingredients

Prep
  • 2 zucchini
  • 1/4 C fresh parsley
  • 1 lb large peeled shrimp
  • 2 C cherry tomatoes
  • 2 T olive oil
  • 2 T lemon juice
  • 1/2 t cumin
  • 1 t chili powder
  • 1/2 t crushed red pepper flakes
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Chop zucchini into bite size pieces and add to large zipper bag.
  2. Chop parsley and add to zipper bag with zucchini.
  3. Add remaining ingredients. Zip to seal and shake to mix.
To Cook
  1. Pour shrimp mixture onto baking sheet sprayed with non stick spray.
  2. Bake 400 degree oven for 15 – 20 minutes or until shrimp is opaque. Cooking time will vary based on size of shrimp.
  3. Serve with salad.

Ingredients

Prep
  • 2 zucchini
  • 1/4 C fresh parsley
  • 1 lb large peeled shrimp
  • 2 C cherry tomatoes
  • 2 T olive oil
  • 2 T lemon juice
  • 1/2 t cumin
  • 1 t chili powder
  • 1/2 t crushed red pepper flakes
  • salt and pepper to taste
On Cooking Day
  • 6 C salad greens

Instructions

To Assemble
  1. Chop zucchini into bite size pieces and add to large zipper bag.
  2. Chop parsley and add to zipper bag with zucchini.
  3. Add remaining ingredients. Zip to seal and shake to mix.
To Cook
  1. Pour shrimp mixture onto baking sheet sprayed with non stick spray.
  2. Bake 400 degree oven for 15 – 20 minutes or until shrimp is opaque. Cooking time will vary based on size of shrimp.
  3. Serve with salad.

*best when cooked on day 1 or 2 of 5 day meal plan.

*Non seafood eaters, substitute with cubed chicken or steak.  May require longer cook time.
©5dinners1hour llc 2024