Shrimp & Summer Veggies

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Light, healthy & packed with flavor!

Coline
Coline
674
Very easy
A Nutri-scoreA Eco-score

5 minutes

Prep time

30 minutes

Cook time

213 cal.

Per serving

Utensils

Oven, Baking dish, Knife

recipe

Broccoli (fresh)

Step 1

Wash & cut the broccoli into florets.

Zucchini

Step 2

Wash & cut the zucchini in half lengthwise. Then cut into slices.

Cherry tomatoes
Broccoli (fresh)
Zucchini
Raw shrimp (frozen)

Step 3

In a baking dish, combine the zucchini, tomatoes, broccoli & shrimp.

Garlic
Parsley (fresh)

Step 4

Add minced or crushed garlic & chopped parsley. Drizzle with olive oil. Mix together.

Step 5

Bake at 400° for 30 min, or until the shrimp are pink & fully cooked. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy213 cal.
Fat8 g
Carbohydrates17 g
Protein22 g
Fiber7 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Shrimp & Summer Veggies" contains 213 Energy, 8 g of Fat, 17 g of Carbohydrates, 22 g of Protein, 7 g of Fiber.

Scores

A Nutri-scoreA Eco-score

A Nutri-score

The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).

A Eco-score

The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.

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Shrimp & Summer Veggies