| 12 oz | Shrimp, Prawn, peeled and deveined, raw | |
| 2 (ea. 6.91 oz) | Zucchinis, Courgettes, Summer Squash, raw | |
| 2 tbsp | Olive Oil | |
| 1 tbsp 2 tsp | Lime juice, fresh cold-pressed | |
| 1 tsp | Curry Powder | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ½ tsp | Pepper, black, ground | |
| 2 tsp | Cilantro, Coriander Leaves, raw | |
| 27.92 oz | altogether (view nutrition facts) |
Preparation
- Serving size:7 oz (calculated)Notes: about 2/3 cup of zucchini and 5 large black tiger prawns
- Temperature: 425 °F (preheated, circulating air)
- 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.
- 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.
Meal Prep Tip
- Calorie count140 kcal
- % of calories by macros
Fat 50.7 % 71 kcal 8 g Net Carbs 10.7 % 15 kcal 3.9 g Dietary Fiber 2.1 % 3 kcal 1.4 g Protein 36.4 % 51 kcal 13 g - Approx. WW SmartPoints™2.2
- Cholesterol 107.2 mg
- Sodium 784.1 mg
- Fat 8 g
- Saturated Fat 1.2 g
- Trans Fat 0 g
- Carbohydrates 5.3 g
- Dietary Fiber 1.4 g
- Total Sugars 2.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 12.9 g
- Calcium 66.8 mg
- Iron 0.7 mg
- Magnesium 38.7 mg
- Potassium 370.1 mg
- Zinc 1.2 mg
- Vitamin A (Retinol Equivalents) 56.5 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 19.5 mg
- Folate 40.8 mcg
- Folic Acid 0 mcg