Garlic Shrimp Bowl

One plate is the amount the calories and protein above are for.

• 6 oz shrimp, whole
• 2 cloves garlic, minced
• 1 cup cooked brown rice
• 1 cup cooked zucchini (from about 1.5 cups raw, diced)
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 tbsp olive oil

• 12 oz shrimp, whole
• 4 cloves garlic, minced
• 2 cups cooked brown rice
• 2 cups cooked zucchini (from about 1.5 cups raw, diced)
• 2 cups cooked broccoli (from about 3 cups raw florets)
• 2 tbsp olive oil

• 24 oz shrimp, whole
• 8 cloves garlic, minced
• 4 cups cooked brown rice
• 4 cups cooked zucchini (from about 1.5 cups raw, diced)
• 4 cups cooked broccoli (from about 6 cups raw florets)
• 4 tbsp olive oil

• 36 oz shrimp, whole
• 12 cloves garlic, minced
• 6 cups cooked brown rice
• 6 cups cooked zucchini (from about 1.5 cups raw, diced)
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 6 tbsp olive oil

• 48 oz shrimp, whole
• 16 cloves garlic, minced
• 8 cups cooked brown rice
• 8 cups cooked zucchini (from about 1.5 cups raw, diced)
• 8 cups cooked broccoli (from about 12 cups raw florets)
• 8 tbsp olive oil

1. Warm the olive oil and garlic in a pan over medium heat, about 1 minute, until the garlic is fragrant but not browned.

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2. Add the broccoli and zucchini and cook, stirring, 5 to 6 minutes, until the broccoli is bright green and just tender and the zucchini softens.

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3. Add the shrimp and cook, turning once, 3 to 4 minutes, until they curl and turn pink and opaque and reach 145°F in the thickest part.

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4. Season with salt and a squeeze of lemon off the heat.
5. Spoon everything over the brown rice and serve hot.

• Calories561
• Protein45g
• Carbs57g
• Fat16g
• Fiber8g
• Sodium292mg

• A Healthy Weight
• Inflammation

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