Grilled Lemon-Garlic Shrimp with Roasted Vegetable Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
Tender shrimp marinated in a zesty lemon-garlic sauce, grilled to perfection and served over a bed of fluffy quinoa tossed with roasted broccoli, bell peppers, and zucchini. A well-balanced, high-protein meal that's ideal for GLP-1 medication support.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp lemon, juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup quinoa, uncooked
- 2 cups broccoli, florets
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
In a medium bowl, combine the shrimp, lemon juice, garlic, and 1 tbsp of olive oil. Toss to coat the shrimp and let marinate for 15 minutes.
- 2
Preheat the oven to 400°F. On a large baking sheet, toss the broccoli, bell pepper, and zucchini with the remaining 1 tbsp of olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and lightly browned.
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