Here’s how to make it🔽
Stir-Fry:
3 tbsp olive oil
2 Tbsp fresh lemon juice
2 minced cloves garlic
1 tsp paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 lb. raw peeled and deveined shrimp
1 medium zucchini, thinly sliced
2 bell peppers (yellow and red)
Lemon-Garlic Yogurt:
½ cup plain Greek yogurt
1 grated garlic clove
2 Tbsp fresh lemon juice
1 tsp freshly chopped dill
¼ tsp salt
Add-ins:
3 cups of steamed cauliflower rice
Lemon wedges
Fresh dill
🍤Instructions:
1. In a large frying pan over medium heat, add olive oil, chopped red and yellow bell peppers, and zucchini. Sautee them into the oil to soften them. Add a few pinches of salt and freshly cracked black pepper. Mix again and let them cook for about 2 minutes or until the zucchinis have softened a bit.
2. Remove the veggies from the pan, lower the heat to low, and add olive oil, and minced garlic. Sauté for 30 seconds until fragrant, then add raw peeled and deveined shrimp. Mix everything to prevent the garlic from burning. Season it with salt, dried oregano, paprika, black pepper, and freshly squeezed lemon juice. Mix all the spices in and sauté the shrimp just until they turn pink. Then add the veggies to the pan and turn the heat up to medium-high. This will give the veggies some color while all the flavors come together. Sauté for 1-2 minutes and they’re ready to go.
3. To make the sauce, into a small mixing bowl, add plain Greek yogurt, grated garlic clove, salt, freshly squeezed lemon juice, and chopped fresh dill, mix it all up until fully incorporated and smooth.
4. To assemble the bowl, add 1 cup cauliflower rice, about 10 shrimp with some of those delicious veggies. 2 or 3 tbsp of yogurt sauce, and a sprinkle of fresh dill for a pop of color. Enjoy!
🥣Servings: 3
💕Nutritional Values/ Per Bowl:
Calories 307
Total Fat 15.9g
Total Carbohydrate 11.4g
Dietary Fiber 3g
Protein 33.4g
Sodium 603mg
Net Carbs 8.4g
By @sweetketolife
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