Lemon Garlic Shrimp and Vegetables

Servings: 5

Ingredients

• 2 lb large shrimp, peeled and deveined
• 1 lb broccoli florets
• 1 lb asparagus or snap peas
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Roast broccoli and asparagus at 425 F with 1 tsp melted butter, salt, and pepper for 12 minutes.
2. Saute shrimp with remaining butter and garlic 2 to 3 minutes until pink. Add lemon juice and zest.
3. Combine shrimp and vegetables. Divide into 5 containers. Cool, then freeze.

Nutrition per serving

Calories: 230 | Protein: 44 g | Carbs: 6 g | Fat: 5 g