This recipe is so good, you will have to flaunt it! This is easy & quick for a weeknight meal or can be used for a special occasion. I top this shrimp on a bed of delicious spaghetti squash, but feel free to serve it with a baked potato or toss with some nice whole grain pasta.
1 1/2 pounds of 41/60 cooked shrimp (thawed & tails off)
1/2 cup of diced red & yellow peppers
1/4 chopped fresh Italian Parsley
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon Old Bay Seasoning
1 tablespoon fresh minced garlic
3 tsp olive oil
1 tablespoon coconut oil
1 spaghetti squash roasted & prepared*
In a large skillet put 3 teaspoons olive oil and add peppers. Cook on medium-high for 1-3 minutes until the peppers are cooked through and just starting to brown a smidgen. Add garlic & coconut oil to pan and stir until oil is melted
Toss shrimp into the pan and the sea salt, pepper and Old Bay Seasoning. Cook through for 2-3 minutes and heated through. (don’t overcook shrimp or it will get rubbery)
Squeeze the juice of 1 lemon in pan, add fresh parsley and stir. Cook for another 1-2 minutes.
Spoon shrimp and juices over cooked spaghetti squash. Now to dig in and enjoy!
*Not sure how to cook spaghetti squash? Follow the steps here. (I use the oven roast method)
For 21 Day Fix: Measure shrimp in red container. This counts as 1 red & 1 tsp. For spaghetti squash measure in green container for 1 green.