30 minutes
2 servings
Lemon-Dill Grilled Shrimp with Rainbow Veggie Stir-Fry
Enjoy a burst of refreshing flavors with lemon-dill marinated shrimp paired with a vibrant stir-fry of colorful vegetables, delivering a satisfying and nutritious meal.
Ingredients
- 4-6 oz shrimp, peeled and deveined
- 1 tbsp lemon juice
- 1 tsp dill, freshly chopped
- 1 clove garlic, minced
- 1 tbsp olive oil (EVOO)
- 1 cup broccoli florets
- 1 cup bell peppers, sliced (mix of red, green, yellow)
- 1 cup zucchini, sliced
- 1 cup mushrooms, sliced
- 1/2 cup quinoa, cooked
- Salt and pepper to taste
- 1/2 tsp paprika
- 1/4 tsp chili flakes (optional)
Instructions
- In a bowl, combine shrimp, lemon juice, dill, garlic, and a pinch of salt. Let marinate for 10 minutes.
- Heat 1/2 tbsp olive oil in a grill pan over medium heat. Add shrimp and cook for 2-3 minutes on each side, or until opaque. Set aside.
- In a separate skillet, heat the remaining olive oil over medium-high heat. Sauté broccoli, bell peppers, zucchini, and mushrooms for about 5-7 minutes until tender but crisp.
- Season the vegetables with salt, pepper, paprika, and chili flakes (if using), stirring to combine.
- Serve grilled shrimp over the stir-fried vegetables alongside a side of cooked quinoa. Enjoy warm.
Nutritional Information
High protein, rich in omega-3s, gluten-free, low carb