Shrimp and Zucchini Quick Dinner!

Are you in a hurry and want something healthy, fast, and fresh? Well I got you covered! As much as I love my crispy skins I have to balance it out with some veggies.

What you will need

1 Chopped Zucchini
1 pound of Shrimp
1 can of stewed tomatoes
1/2 of Chopped Onion
1 Carrot Shredded
1 Cup of Corn
2 Fresh Garlic Cloves Minced
1/2 Cup of Fresh Parsley or 1 Tbsp of Dried
2 teaspoons of Salt
2 teaspoon of pepper
Juice of Half of a Lemon
2 Tablespoons of Olive Oil
5 Skewers soaked

Marinate the Shrimp and Prep Vegetables:

Add olive oil, garlic minced, salt, pepper, parsley, and lemon juice. Put in the fridge for 30 minutes. Do not marinate the shrimp any longer or the acid from the lemon juice will cook the shrimp and it won’t be delicious. As the shrimp is marinated soak your skewers in water. This will prevent them from burning during the cooking process. Now if you don’t want to use the skewers then don’t. Just cook in the skillet.

Next chop the onion, zucchini, parsley, and carrot. After everything is chopped sit to the side pre-heat a skillet on medium high heat. In the skillet take the marinated shrimp and cook them on both sides for one minute. Then take them off the heat. Don’t worry if they are not done because they will cook threw once the veggies have been cooked.

Remove the shrimp and sit to the side. In the same skillet saute the vegetables to desired softness. Once they are at the doneness you like re-add the shrimp and tomatoes. Let it cook for one more minute and then remove from the heat.

You can eat this alone or with rice. Enjoy!

Happy Cooking!