Every last bite of this flavorful dish is amazing. It is so simple yet loaded with punch, and only takes 20 minutes start to finish. Can’t ask for a better recipe for a weeknight meal or weekend on the go. Did we mention healthy, too!? We topped this dish with some mini & mighty Asian micro-greens from Black Pearl Gardens, in Ann Arbor, Michigan, since for they are so beautiful and compliment this dish oh so well. If you can’t find anything comparable, simply using chopped cilantro will do just as well.
[ingredients title=”What you’ll need”]
- 2 zucchini squashes
- 1 pound shrimp, peeled and deveined (we used wild caught peeled & deveined frozen Argentinian shrimp from Trader Joe’s)
- ½ yellow bell pepper, sliced thin
- ½ orange bell pepper, sliced thin
- 1 lemon, juiced (about 2 tablespoons)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 1 tablespoon chili powder (or to taste)
- ½ teaspoon cayenne pepper (or to taste)
- 1 teaspoon pepper flakes (or to taste)
- ¼ cup olive oil
- 1 lime sliced lengthwise
- Asian microgreens (optional)
[directions title=”Prep + Cook”]
- Preheat oven to 400°F
- Using a vegetable peeler, peel long strips from the zucchini or if you have a spiralizer, you can easily spiralize ribbons (which are my preference!)
- In a large bowl, mix lemon juice, salt, pepper, minced garlic, chili powder, cayenne pepper, red pepper flakes and olive oil.
- Add zucchini, peppers and shrimp to mixture until evenly coated.
- On a roasting tray/pan, spread the coated shrimp, zucchini and pepper mixture into one even layer and roast for 8 minutes.
- Top with fresh Asian micro-greens (or cilantro) & squeeze fresh lime over shrimp. Serve & ENJOY!
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Author: Jennifer Kuhar