Shrimp & Summer Veggies

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Light, healthy & packed with flavor!

Coline
Coline
667

5 minutes

Prep time

30 minutes

Cook time

213 cal.

Per serving

Utensils

Oven, Baking dish, Knife

recipe

Broccoli (fresh)

Step 1

Wash & cut the broccoli into florets.

Zucchini

Step 2

Wash & cut the zucchini in half lengthwise. Then cut into slices.

Cherry tomatoes
Broccoli (fresh)
Zucchini
Raw shrimp (frozen)

Step 3

In a baking dish, combine the zucchini, tomatoes, broccoli & shrimp.

Garlic
Parsley (fresh)

Step 4

Add minced or crushed garlic & chopped parsley. Drizzle with olive oil. Mix together.

Step 5

Bake at 400° for 30 min, or until the shrimp are pink & fully cooked. Serve & enjoy!

Nutrition facts

View nutritional information

Energy213 cal.
Fat8 g
Carbohydrates17 g
Protein22 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Shrimp & Summer Veggies" contains 213 Energy, 8 g of Fat, 17 g of Carbohydrates, 22 g of Protein, 7 g of Fiber.

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Shrimp & Summer Veggies
Very easy