Prep, cook, and total time	Calories per serving
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes	Approximately 320 calories Shrimp: ~100 calories Zucchini: ~30 calories Cooked rice: ~190 calories

Ingredients

• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• 1 medium zucchini, sliced into rounds
• 1 cup cooked brown rice
• Optional: fresh parsley for garnish

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Instruction

1. Preheat the grill to medium heat. In a small bowl, mix olive oil, lemon juice, and smoked paprika.
2. Thread shrimp onto skewers and brush them with the olive oil mixture. Set aside.
3. Place zucchini slices on the grill and cook for 3-4 minutes on each side until tender and slightly charred.
4. Grill shrimp skewers for 2-3 minutes per side until shrimp are pink and opaque.
5. Serve shrimp skewers alongside grilled zucchini and a portion of cooked brown rice. Garnish with fresh parsley if desired.

Photos

Extra tips

Flavor variations

• Herb-Infused: Add minced garlic and chopped parsley to the marinade for an herby twist.
• Spicy Kick: Include a pinch of cayenne pepper for a hint of heat.
• Veggie Swap: Replace zucchini with bell pepper slices or asparagus spears.
• Citrus Boost: Add orange zest to the marinade for a tangy flavor.

Storage tips

• Store cooked shrimp and zucchini in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or microwave before serving.
• Freeze shrimp skewers for up to 2 months. Thaw in the refrigerator before reheating.

Nutritional insight

• Shrimp are an excellent source of lean protein, supporting muscle health and overall energy.
• Zucchini is rich in antioxidants and vitamins, promoting heart health and balanced blood pressure.
• Brown rice provides complex carbohydrates and fiber, offering long-lasting energy and digestive support.