05/16/2025
Recipe: Lemon Garlic Shrimp with Quinoa & Roasted Zucchini
Servings: 1
Prep + Cook Time: 20 minutes
Goal Tags: High-protein, Low-to-Moderate Carb, Lean Cut Phase, Gluten-Free
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Ingredients:
• 5 oz raw shrimp, peeled and deveined
• ½ cup cooked quinoa
• 1 cup zucchini, sliced
• 1 tsp olive oil
• 1 garlic clove, minced
• ½ lemon (juice + zest)
• 1 tbsp fresh parsley or cilantro (optional)
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)
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Instructions:
1. Preheat oven to 400°F (204°C). Toss zucchini slices in ½ tsp olive oil, salt, and pepper. Roast for 15 minutes.
2. Cook quinoa according to package directions if not already prepared.
3. Sauté shrimp: In a skillet over medium heat, add ½ tsp olive oil, minced garlic, and shrimp. Cook for 2–3 minutes per side until pink and opaque.
4. Squeeze in lemon juice, add zest, and toss shrimp with chopped herbs.
5. Plate with quinoa and roasted zucchini. Sprinkle with red pepper flakes if desired.
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Macros (approx.):
• Calories: 390
• Protein: 38g
• Carbs: 28g
• Fat: 14g
• Fiber: 5g
