Ingredients
1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
1 lemon, juiced and zested
2 tbsp olive oil
1 medium zucchini, sliced
1 red bell pepper, julienned
1 cup cherry tomatoes, halved
2 cups fresh spinach
1 tsp paprika
1/2 tsp red pepper flakes (optional)
salt to taste
black pepper to taste
1 tbsp chopped fresh parsley
1 tbsp grated Parmesan (optional, for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté 1-2 minutes until fragrant. Add shrimp and cook 2-3 minutes per side until pink. Remove shrimp temporarily.
In the same skillet, add zucchini, bell pepper, and cherry tomatoes. Sauté 4-5 minutes until tender. Stir in spinach, paprika, and red pepper flakes (if using). Cook 2 minutes.
Return shrimp to the skillet. Pour in lemon juice and zest. Season with salt and pepper. Simmer 2-3 minutes until heated through. Garnish with parsley and Parmesan (if desired).
Notes
Use frozen shrimp if fresh; thaw in cold water for 10 minutes. Adjust red pepper flakes for spice preference. Leftovers keep 3-4 days refrigerated. Frozen vegetables can be used for convenience.
- Prep Time: 10
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Low-Calorie, High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg