This past Sunday I made a Shrimp Scampi Bowl. My recipe is gluten free, high in protein and fiber. When making my meals I try to keep it a balance of lean proteins like shrimp, carbs with fiber like brown rice and of course a lot of vegetables. I also made a big portion because I was meal prepping for the week. When looking at my shrimp scampi bowl half the plate is honey balsamic Brussels Sprouts and sautéed Red Peppers. The goal for me is alway have half my plate or bowl to be vegetables, and a quarter lean protein and a quarter carbohydrates.
What I love about shrimp when I’m dieting is that it packs a protein punch with 18grams per serving, but only 84 calories. Breaking it down, 90% of shrimp is protein and 10% is from fat. Shrimp is also a good source of Iron which many people have a deficiency in. Iron is one of hardest minerals for the body to absorbed. Pairing Iron with Vitamin C aids in absorption of this mineral. Adding red peppers was a choice I made because it’s high in Vitamin C. Therefore shrimp paired with red peppers is not only delicious, but will help with the iron absorption.
- 1½ pound peeled deveined shrimp
- 1 pound Brussels Sprouts
- 2 small red peppers
- 1 oz chopped flat leaf parsley
- juice of half a lemon
- 1 tbsp. minced garlic
- 4 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1½ tbsp. honey
- 1½ tsp. salt
- 1½ tsp. black pepper
- In large pan heat up 1 tbsp. olive oil to medium heat. Add 1 tbsp. minced garlic, shrimp, ½ tsp. salt, ½ tsp. black pepper. Cook until shrimp is pink for about 3-4 minutes and add flat leaf parsley and lemon juice. Cook for another 2 minutes or until shrimp is fully cooked. Remove shrimp from pan and add sliced red peppers. Cook for 4-5 minutes.
- In large baking sheet Brussels Sprouts cut in half. In small bowl whisk remaining olive oil, balsamic vinegar, honey, salt and pepper. Pour over Brussels Sprouts and mix. Pre-heat oven at 400˚F degrees and bake for 15-20 minutes.