Shrimp Saute with Vegetables

With 269 kcal and 33g of protein, this meal provides high protein support in a low-calorie portion, helping you stay full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 150g shrimp, peeled and deveined · 128 kcal in the whole recipe
• 1 zucchini · 17 kcal in the whole recipe
• 1 red bell pepper · 28 kcal in the whole recipe
• 1 clove garlic · 8 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• Lemon juice, red pepper flakes, salt

Method

1. Required equipment: A medium non-stick pan, a cutting board, and a knife.

   

2. Cut the zucchini and red bell pepper into long, thin strips (matchstick size).

   

3. Crush the garlic clove with the side of your knife and chop it into small pieces.

   

4. Place the pan over medium heat and add 2 teaspoons of olive oil.

   

5. Add the garlic to the pan and stir for about 30 seconds until fragrant.

   

6. Add the chopped zucchini and peppers to the pan.

   

7. Sauté the vegetables for 4-5 minutes, stirring occasionally until they soften slightly.

   

8. Add the peeled shrimp to the pan.

   

9. Cook for 3-4 minutes until the shrimp turn completely pink and curl up.

   

10. Add salt, sprinkle with lemon juice and red pepper flakes, then remove from heat.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.