Lemon Herb Shrimp & Veggie Kebobs
A lemon herb marinade offers a fresh, tangy flavor to these kebobs.
Ingredients
3 oz shrimp, peeled and deveined
1 small zucchini, sliced
⅛ orange bell pepper, cubed
⅛ green bell pepper, cubed
¼ red onion, cubed
1 Tbsp butter
2 tsp lemon juice
1 tsp Dijon mustard
1 tsp fresh thyme, chopped
½ tsp garlic, minced
1 tsp lemon zest
1 Tbsp parsley, chopped
Salt and pepper to taste
Macronutrients
Protein: 20g
Fat: 20g
Carbohydrates: 9g
Preparation
Sear the kebobs: Skewer the shrimp (3oz), sliced zucchini (1 small), cubed orange peppers (⅛), and cubed red onion (¼). Season with salt and pepper to taste. Heat a griddle pan over medium heat and add the butter (1 Tbsp.) Sear the kebobs until the shrimp turn pink and opaque.
Mix the dressing: In a bowl, mix together the lemon juice (2 tsp), Dijon mustard (1 tsp), chopped thyme (1 tsp), and minced garlic (½ tsp.)
Serve: Place the kebobs onto a serving dish and garnish with lemon zest (1 tsp) and chopped parsley (1 Tbsp.) Drizzle with the lemon herb dressing or serve on the side.
rd1 61cal/rd2 60cal/rd3 57cal
amrap 2:
1 rmu
1 c&j, 84kg
rd1 5reps/rd2 5reps/rd3 6reps