Mediterranean Shrimp Plate

• 6 oz shrimp
• 1 cup quinoa
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 1 cup cooked tomato (from about 1.5 cups diced)
• 1/2 lemon
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup parsley

• 12 oz shrimp
• 2 cup quinoa
• 3 cups cooked green beans (from about 2 cups raw)
• 2 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 2 cup cooked tomato (from about 1.5 cups diced)
• 1 lemon
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup parsley

• 18 oz shrimp
• 3 cup quinoa
• 4 1/2 cups cooked green beans (from about 2 cups raw)
• 3 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 3 cup cooked tomato (from about 1.5 cups diced)
• 1 1/2 lemon
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3/4 cup parsley

• 24 oz shrimp
• 4 cup quinoa
• 6 cups cooked green beans (from about 2 cups raw)
• 4 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 4 cup cooked tomato (from about 1.5 cups diced)
• 2 lemon
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup parsley

1. Warm the olive oil in a pan over medium high, about 1 minute, until it shimmers, then add the garlic and smoked paprika and stir 30 seconds until fragrant.

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2. Add the green beans and zucchini and cook, 5 to 6 minutes, until the green beans are just tender and the zucchini is bright.

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3. Add the tomato and cook, 2 to 3 minutes, until it softens into a light sauce.

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4. Push the vegetables aside, add the shrimp, and cook, turning once, 3 to 4 minutes, until pink and opaque and they reach 145°F, curling into loose C shapes.

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5. Squeeze the lemon over off the burner, toss with the parsley, and serve the shrimp and vegetables over the quinoa.

• Calories636
• Protein50g
• Carbs67g
• Fat18g
• Fiber15g
• Sodium288mg

• Heart Health
• Eating Well
• Gut Health
• Blood Sugar
• Joint Comfort

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