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    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: 2 servings
    Calorie: 415kcal
    Net Carb: 21g


    • 10 oz large shrimp peeled/deveined/tails removed


    • 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


    • 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


    • 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.


    Yields: 2 servings


    Calories: 415kcal | Carbohydrates: 28g | Protein: 39g | Fat: 19g | Fiber: 7g | Net Carbs: 21g