72 Calorie Garlic Parmesan Roasted Shrimp & Veggie Bake!
A couple nights ago, I was sitting around contemplating on what to make for dinner. It was one of those nights where going out to dinner seemed like a hassle and making a grocery trip was out of the question. I had a bunch of random vegetables and squash to get rid of before they went bad. I was in the mood for seafood, and luckily I had shrimp in the freezer.
I decided to make roasted vegetables with shrimp a homemade marinade. I have been big on making my own marinades lately. I love how fresh and natural they taste. I served this recipe over baked spaghetti squash and cottage cheese. This was a super fast recipe to make and tasted great leftover the next day. Next time I make this, I’m going to stuff it all in a bell pepper and bake! Creating new recipes never gets old!
Sometimes, I feel like a food artist.
Ingredients:
1/4 cup baby carrots
1/4 cup cherry tomatoes
1/4 cup snapped green beans
1 cup diced butternut squash
2 small summer squash sliced
2 cups uncooked shrimp
3 tbsp organic Parmesan
1/4 cup low sodium vegetable broth
1/2 tbsp parsley
1/4 cup diced pineapple
1 tsp lemon juice
3 cloves garlic
1/2 tbsp red pepper flakes
Directions:
- -Preheat oven to 350 degrees.
- -In a food processor or blender add: broth, pineapple, lemon, red pepper and garlic. Blend together until smooth.
- -In a small mixing bowl, toss together: blended sauce, butternut squash, summer squash, shrimp, carrots, green beans and cherry tomatoes.
- -On a greased baking sheet spread out the seasoned vegetables and shrimp.
- -Sprinkle: Parmesan and parsley on top!
- -Bake 20-25 minutes or until veggies start to brown.
I served this over spaghetti squash topped with 1/2 cup cottage cheese!
Serving Size 1/2 Cup (Recipe Makes Six Servings)
72 Calories, 1 g Fat, 200 mg Sodium, 6 g Carbs, 2 g Fiber, 2 g Sugar, 10 g Protein
