Garlic Butter Shrimp with Veggie Bowls

Ingredients

• For the Garlic Butter Shrimp:
• 1 lb shrimp, peeled & deveined 🦐
• 3 tbsp unsalted butter 🧈
• 4 cloves garlic, minced 🧄
• 0.5 tsp paprika
• 0.5 tsp red pepper flakes (optional)
• 0.5 tsp black pepper
• 0.5 tsp salt
• 2 tbsp fresh lemon juice 🍋
• 1 tbsp fresh parsley, chopped 🌿
• For the Roasted Veggies:
• 1 zucchini, sliced 🥒
• 1 bell pepper, sliced 🌶️
• 0.5 red onion, sliced 🧅
• 1 carrot, sliced 🥕
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• For the Base:
• 2 cups cooked rice or quinoa 🍚
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp cumin

Instructions

1. 11️⃣ Roast the Vegetables
2. 2Preheat oven to 400°F (200°C).
3. 3Toss zucchini, bell pepper, onion, and carrot with olive oil, salt, black pepper, and garlic powder.
4. 4Spread on a baking sheet and roast for 12-15 minutes until tender and slightly charred.
5. 52️⃣ Cook the Garlic Butter Shrimp
6. 6In a skillet, melt butter over medium heat.
7. 7Add garlic and sauté for 30 seconds until fragrant.
8. 8Toss in the shrimp, paprika, red pepper flakes, black pepper, and salt.
9. 9Cook for 2-3 minutes per side until shrimp are pink and opaque.
10. 10Stir in lemon juice and parsley, then remove from heat.
11. 113️⃣ Assemble the Bowls
12. 12In a bowl, add rice or quinoa as the base.
13. 13Top with roasted veggies and garlic butter shrimp.
14. 14Garnish with extra parsley and lemon wedges.
15. 154️⃣ Serve & Enjoy!
16. 16Serve warm with avocado slices or a drizzle of garlic butter!