(1 Cup)

225 Calories

4g Carbs

10g Fat

30g Protein

1g  Sugar

1 fat & 1 protein serving


Serves 5


1.5 lbs shrimp, thawed and peeled

2 TBS butter

1 TBS olive oil

1/2 cup chicken broth

2 tsp minced garlic 1/2 bell pepper, diced

1 zucchini

1/2 tsp paprika

1/2 tsp garlic powder

1 TBS nutritional yeast (grated parmesan if not dairy sensitive) black pepper


  • Begin by cooking shrimp, diced pepper, zucchini (slices cut into fourths) in a saute pan on medium heat.

  • Cook until lightly browned, drain liquid and set aside.

  • In a separate skillet, combine olive oil, butter, garlic powder, minced garlic, pepper and paprika.

  • Cook on medium heat until butter is fully melted and then add chicken broth.

  • Allow heating for about 2 minutes and then pour over shrimp and veggies.

  • Mix well and serve over side of choice.
    **Pair great with spaghetti squash for a low carb option.