Go Back
–+ servings
Print

Chimichurri Shrimp w/ Zucchini Corn Salad - Phase 4 Recipe

Course Main Meals, Phase 4
Keyword Full Cal
Protein Seafood
Meal Plan Category Week 7
Servings 2 servings
Calories 446kcal

Ingredients

  • 10 oz large shrimp peeled/deveined/tails removed

CHIMICHURRI SAUCE

  • 2 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
  • 2 cup roasted corn kernels or 1 corn on the cob grilled for 10 minutes until lightly charred
  • 2 tbsp lime juice
  • 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. Blog shrimp to remove excess moisture. Add shrimp to skillet and cook 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

Calories: 446kcal | Carbohydrates: 23g | Protein: 33g | Fat: 28g | Fiber: 4g | Net Carbs: 19g