Main Meals: Chimichurri Shrimp w/ Zucchini Corn Salad - Phase 4 Recipe | 415 cal | 39g protein | 19g fat | 21g net carbs - Low Cal

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Chimichurri Shrimp w/ Zucchini Corn Salad - Low Cal

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Meal Plan Category: Week 7

Course: Seafood

Recipe: Main Meals, Phase 4

Servings: servings

Calorie: 415kcal

Net Carb: 21g

Ingredients

10 oz large shrimp peeled/deveined/tails removed

CHIMICHURRI SAUCE

1 tbsp olive oil
1 lime juiced
1 clove garlic minced
½ tsp dried oregano
¼ cup fresh parsley minced
¼ cup Fresh cilantro minced
¼ tsp sea salt

ZUCCHINI CORN SALAD

2 cups zucchini diced
1 1/2 cups roasted corn kernels or 1 corn on the cob grilled for 10 minutes until lightly charred
1 1/2 tbsp lime juice
1 1/2 tbsp no-sugar added mayonnaise
1/4 tsp dried thyme
1/4 tsp sea salt

Instructions

COMBINE ingredients for zucchini corn salad in a mixing bowl and stir well to combine. Refrigerate until serving.
HEAT olive oil in a large skillet over medium heat. Blot shrimp to remove excess moisture. Add shrimp to skillet and cook for 3 minutes stirring once. Add all ingredients except cilantro for chimichurri sauce to skillet. Cook 3 minutes longer. Stir in chopped cilantro. Serve shrimp over zucchini corn salad.

Notes

Yields: 2 servings

Nutrition