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Wash and pat dry the shrimp. Cut the zucchinis into slices about 1/4 in or 6 mm thick. Whisk together the olive oil, lime juice, curry powder, salt and pepper. Divide the marinade into equal portions. Separately toss the shrimp and zucchini in the marinade. Spread the zucchini on a baking tray lined with parchment paper or aluminum foil for easier cleanup. Bake for 3 to 5 minutes, then spread the shrimp on top of the zucchini. Bake until the shrimp are cooked through, about 5 minutes. Be careful not to overcook the shrimp, else they will turn rubbery. Serve, garnished with some freshly chopped cilantro. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. If possible, thaw overnight in the fridge. Reheat in the microwave or in the oven.
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