Mediterranean Shrimp Plate

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

• 6 oz shrimp, whole
• 1/2 cup quinoa
• 1.5 cups cooked green beans (from about 2 cups raw)
• 1 cup cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 1 cup cooked tomato (from about 1.5 cups diced)
• 1/2 lemon, sliced
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup parsley, roughly chopped

• 12 oz shrimp, whole
• 1 cup quinoa
• 3 cups cooked green beans (from about 4 cups raw)
• 2 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 2 cups cooked tomato (from about 3 cups diced)
• 1 lemon, sliced
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup parsley, roughly chopped

• 24 oz shrimp, whole
• 2 cups quinoa
• 6 cups cooked green beans (from about 8 cups raw)
• 4 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 4 cups cooked tomato (from about 6 cups diced)
• 2 lemon, sliced
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup parsley, roughly chopped

• 36 oz shrimp, whole
• 3 cups quinoa
• 9 cups cooked green beans (from about 12 cups raw)
• 6 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 6 cups cooked tomato (from about 9 cups diced)
• 3 lemon, sliced
• 6 tsp smoked paprika
• 12 cloves garlic, minced
• 6 tbsp olive oil
• 1 1/2 cups parsley, roughly chopped

• 48 oz shrimp, whole
• 4 cups quinoa
• 12 cups cooked green beans (from about 16 cups raw)
• 8 cups cooked zucchini (from about 1.5 cups raw, one medium zucchini)
• 8 cups cooked tomato (from about 12 cups diced)
• 4 lemon, sliced
• 8 tsp smoked paprika
• 16 cloves garlic, minced
• 8 tbsp olive oil
• 2 cups parsley, roughly chopped

1. Warm the olive oil in a pan over medium high, about 1 minute, until it shimmers, then add the garlic and smoked paprika and stir 30 seconds until fragrant.

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2. Add the green beans and zucchini and cook, 5 to 6 minutes, until the green beans are just tender and the zucchini is bright.

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3. Add the tomato and cook, 2 to 3 minutes, until it softens into a light sauce.

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4. Push the vegetables aside, add the shrimp, and cook, turning once, 3 to 4 minutes, until pink and opaque and they reach 145°F, curling into loose C shapes.

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5. Squeeze the lemon over off the burner, toss with the parsley, and serve the shrimp and vegetables over the quinoa.

• Calories525
• Protein46g
• Carbs48g
• Fat16g
• Fiber12g
• Sodium282mg

• Heart Health
• Eating Well
• Gut Health
• Blood Sugar
• Joint Comfort

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