Monday, May 29, 2017

One Pan Shrimp and Rainbow Veggies


This recipe is SO pretty, huh? And it tastes as amazing as it looks! Plus, it has superb macros ;) I also think it is perfect for company too since it feels fancy. Even my kiddos loved it, my kids love shrimp anything.




Last post, I showed you my "Best Marinaded Grilled Chicken" recipe. (Recipe >>> HEREUsing my extra prepped "Best Marinated Grilled Chicken" from the recipe, I made a spinach and pasta salad. The pasta is cooked and then cooled making it a resistant starch. Resistant starches are pretty cool, ya'll. Starches are just long chains of carbs. Resistant starches are processed by your gut, and ultimately your body, differently than normal carbs though.They function in the gut like a soluble fiber, and can have valuable health benefits.  You can do this with pasta, rice, and potatoes by cooking then cooling them. ✔ 


Banded hip rotations - great for the core AND glutes. I did 3 sets of 12 on each side this morning 💪🍑 you can also do these on the cable machine but I prefer the bands!


My two favorite fish oils 💜 Why fish oil? ✔ Helps to combat inflammation, improves brain health, and joint function. What are you looking for? ✔ You want 500 mg each of DHA and EPA per serving. (The bottle on the right needs to be doubled to hit that, which you can do!) This is one supplement pretty much everyone needs unless you eat 3 servings of fatty fish per week.
💪


Fajitas are my go-to meal at any Mexican restaurant. I usually ask for a side of shredded lettuce and throw that on top with the guac. I usually skip the tortillas, beans, and rice. I have a few chips and salsa before my meal instead ;) the macros obviously depend on where you are eating and what you get but in general the fajitas with lettuce and guac are about 500-700 cals and 30-50g of protein.


So onto the recipe...



One Pan Shrimp and Rainbow Veggies


Serves 2


Ingredients:

  • 1 cup cherry tomatoes
  • 1 cup carrots, chopped
  • 1 cup onion, sliced
  • 1 cup asparagus, chopped
  • 1 pound shrimp
  • 1/2 lime or lemon
  • Chili powder
  • Oregano
  • Salt
  • Pepper
  • 1 tbsp butter

Directions: 
Preheat oven to 400˚F. Add cut vegetables to a baking sheet sprayed with nonstick spray. Lightly spray veggies and sprinkle with seasonings to your preference. Roast for 10 minutes. (Note I made this for four, thus I used two pans!) Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Sprinkle with seasonings and citrus juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook. Cut butter into pieces and allow to melt over shrimp. I served alongside with white rice.









Nutritional Info

(for 8 oz shrimp, 1/2 tbsp butter, 1 cup veggies, and 1 cup cooked white rice as shown)
  • 443 cals
  • 55 g carbs
  • 6 g fat
  • 63 g protein