This meal is so easy, quick and delicious! It tastes like it took you forever to prepare and spent hours in the kitchen but you definitely won’t! This meal is perfect for any busy week night!
*Note: If you don’t eat corn just add a different veggie that will have a similar cook time as zucchini
Makes: 2-3 servings
Total Time: 30 minutes
Ingredients:
- 1 lb jumbo shrimp peeled and deveined (I get the frozen shrimp and let it defrost on the refrigerator over night)
- 3 TBS melted ghee
- 1/4 tsp crushed red pepper
- 2 cloves of garlic grated
- Zest and juice of 1 lemon
- 2 TBS fresh parsley
- salt and pepper
- 2 large zucchini
- 1 can of corn drained and rinsed
- 1-2 TBS Olive oil
What to do:
- Preheat your oven to 450 degrees
- Remove the tails from the shrimp and lay out in a large flat baking dish; sprinkle with salt and pepper
- In a mixing bowl, mix together your melted ghee, red pepper, garlic, lemon juice and zest, and parsley
- Pour mixture over shrimp and coat evenly and place in fridge to marinate
- Meanwhile, slice up your zucchini into 1/2″ thick slices and drain and rinse your corn
- Place veggies on a sheet pan and drizzle with olive oil, salt and pepper and bake for 8 minutes
- Remove sheet pan from oven and use a wooden spoon or spatula to move the veggies over to make room for the shrimp
- Place your shrimp on the end of the sheet pan in a single layer
- Bake for another 10-12 minutes until the shrimp is pink and starting to peel up on the sides
ImBeccable Taste 