This is another recipe that qualifies as fast, delicious, and healthy. I first started making it when I did Whole 30 back in February and since then it's become a staple in the Cornett household. It's filling enough to eat on its own (as pictured), or you can serve over brown rice, pasta, or zucchini noodles. I make it with zucchini and sundried tomatoes, but you can use whatever veggie you wish!
Ingredients
-1-2 pounds deveined and peeled shrimp (I get the frozen bag from the grocery store and defrost overnight)
-2 tbsps olive oil
-1 tsp garlic powder
-1 tsp paprika
-pinch cayenne pepper or red pepper flakes
-1 zucchini, diced
-Sundried tomatoes, julienne cut
-Salt and Pepper to taste
-Lemon
Instructions
-Heat olive oil in large pan over medium heat
-Toss Veggies in olive oil, season with salt and pepper. Cook for 3-5 mins, until they become transluscent
-Season the shrimp with garlic powder, paprika, and cayenne
-Toss shrimp in veggie mix, cook for 10 mins or until shrimp turns pink
-Sprinkle entire mixture w/ lemon juice
-Serve over rice or noodles (or by itself!)
Enjoy!