Shrimp with Roasted Zucchini

When we combine roasted zucchini and shrimp, we get a very interesting yet simple combination that will magically disappear from the plate.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 40 pieces Fish, shrimp

  • 2 piece Small pumpkins

  • 50 g Cheese, Parmesan, hard

  • 5 spoon Oil, olive

  • 1 teaspoon Spices, basil, dried

Steps

  1. Grate the cheese. Wash the zucchini and dry them with a kitchen towel. Cut them lengthwise into thin, almost translucent slices (use a peeler or a very sharp knife). There should be as many slices as there are shrimp. Wash and dry the shrimp, place them in a bowl, and add oil and basil. Mix everything well with your fingers.

  2. Prepare a pan and pour in a tablespoon of oil. Arrange the zucchini slices in the pan and roast them on both sides until they turn brown. Place the roasted zucchini on a plate. On the heated pan, quickly roast the shrimp tails and stir them several times to ensure they cook evenly.

  3. Wrap each shrimp in a slice of zucchini, arrange them on plates, and sprinkle with grated cheese.

Nutrition Information (Per 100g)

  • Calories: 105.75 kcal
  • Fat: 5.83 g
    • Saturated Fat: 1.17 g
  • Carbohydrates: 0.83 g
    • Sugars: 0 g
  • Protein: 10.58 g
  • Fiber: 0.25 g

Advice

Zucchini and shrimp can be arranged in a baking dish, sprinkled with cheese, and baked in the oven for 10 minutes. It will be best if we use freshly chopped herbs. Optionally, we can also add parsley. It will look better if we dont completely peel the shrimp, but leave the last segment and tail intact (as shown in the picture).