30 minutes
2 servings
Zesty Lemon Herb Shrimp with Veggie Quinoa Medley
Delight in this high-protein, omega-rich meal featuring succulent shrimp paired with a vibrant quinoa and vegetable medley. A touch of lemon and herbs infuses each bite with refreshing zest.
Ingredients
- 8 oz shrimp, peeled and deveined
- 1 cup quinoa, cooked
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1/2 red bell pepper, sliced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 avocado, sliced
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss the shrimp with lemon juice, olive oil, garlic, oregano, basil, salt, and pepper. Let marinate for 10 minutes.
- Lay the shrimp on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes until pink and opaque.
- Meanwhile, steam the broccoli until tender (about 5 minutes).
- In a large skillet, sauté zucchini, cherry tomatoes, and red bell pepper over medium heat until softened, about 5 minutes.
- Combine the cooked quinoa, steamed broccoli, and sautéed vegetables in the skillet. Stir gently to mix.
- Divide the quinoa and vegetable medley onto two plates. Top each serving with half of the shrimp.
- Garnish with slices of avocado before serving. Enjoy!
Nutritional Information
High protein, rich in omega-3s, low carb