Sun Dried Tomato Pesto Shrimp – CE
Rice and green salad
  • Clean Eating
  • one pan, seafood, skinny
Sun Dried Tomato Pesto Shrimp – CE
Rice and green salad
  • Clean Eating
  • one pan, seafood, skinny
Servings:

Ingredients

Prep
  • 2 medium zucchini
  • 2 lb large shrimp peeled and deveined
  • 2 T olive oil
  • 1 T minced garlic
  • 1/4 C sun dried tomato pesto
  • 1/2 C finely grated Parmesan cheese
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen steamers brown rice
  • 8 C salad greens

Instructions

To Assemble
  1. Chop zucchini into half moon slices and add to large zipper bag with remaining ingredients. Zip and shake to mix.
To Cook
  1. Pour shrimp mixture onto large sheet pan sprayed with non stick spray.
  2. Bake in a 400 degree oven for 15-20 minutes or until shrimp is cooked.
  3. Cook rice according to package directions. Serve with salad.

Ingredients

Prep
  • 2 medium zucchini
  • 2 lb large shrimp peeled and deveined
  • 2 T olive oil
  • 1 T minced garlic
  • 1/4 C sun dried tomato pesto
  • 1/2 C finely grated Parmesan cheese
  • salt and pepper to taste
On Cooking Day
  • 2 bag frozen steamers brown rice
  • 8 C salad greens

Instructions

To Assemble
  1. Chop zucchini into half moon slices and add to large zipper bag with remaining ingredients. Zip and shake to mix.
To Cook
  1. Pour shrimp mixture onto large sheet pan sprayed with non stick spray.
  2. Bake in a 400 degree oven for 15-20 minutes or until shrimp is cooked.
  3. Cook rice according to package directions. Serve with salad.
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