Garlic Shrimp and Veggie Bowl

Serves 4

1 tbsp olive oil
1 lb large shrimp — tails off, peeled and deveined
salt and black pepper — to taste
1 tsp Italian seasoning
3 garlic clove — minced
2 big bell pepper — diced
1 medium red onion — chopped
2 medium zucchinis — chopped
fresh parsley for garnishing
Pam Olive Oil spray


  1. Spray skillet with Pam and heat olive oil over medium high heat.
  2. Add the shrimp and season with salt, pepper and Italian seasoning.
  3. Cook for 3 minutes, stirring occasionally, or until shrimp is pink.
  4. Add garlic and cook for one more minute. Set shrimp aside.
  5. If necessary add more olive oil spray in the skillet and sauté bell pepper, onions, zucchini and season with salt and pepper to taste. Cook for 3-5 minutes. I like my veggies tender, but if you prefer, you can cook them for 2 minutes more to be softer.
  6. Bring shrimp back to the skillet. Stir everything well to combine.
  7. MEAL PREPPING: Place an even amount of shrimp and veggies into 4 different glass containers. Divide the shrimp vegetable skillet recipe into 4 portions. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 2 minutes.