Ingredients

The following ingredients have 4 Servings
  • 3 tbsp clarified butter or ghee (for whole30 and paleo diets)
  • 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

Instruction

  • Place the butter and olive oil in a large skillet and melt over medium high heat. Add the shrimp and season with salt, pepper and Italian seasoning. Cook for 3 minutes, stirring occasionally, or until shrimp is pink.
  • Add garlic and cook for one more minute. Set shrimp aside.
  • If necessary add more olive oil 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.
  • Bring shrimp back to the skillet. Stir everything well to combine.
  • 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.