Shrimp and Veggie Skillet

Makes 3 servings

Ingredients:

• 12 oz frozen bag of cooked shrimp (small, peeled, deveined, tail off)

• 1-15oz can of corn

• 1 pint grape tomatoes, halved

• 2 zucchini, chopped

• 1/2 yellow onion, chopped

• 1 tbsp avocado oil

• 1 tbsp grass fed butter

• pink salt, pepper

• 1/2 tsp garlic powder

• 1/2 tsp oregano

• 1/4 tsp red chili flakes

Instructions:

Defrost the shrimp. In a skillet, add grass fed butter and melt, add shrimp and cook until warmed through and slightly browned. Place on a plate. In same skillet, add avocado oil, then corn, onion, and zucchini, season with garlic powder, pink salt, pepper, oregano and chili flakes. Cook until soft and slightly browned. Add in grape tomatoes (they cook and blister quick so we are adding them in last) along with shrimp. Combine well and you’re done!

Optional — Serve with rice!

Nutrition | 1 serving (1/3 of recipe) with no rice — calories: 284, protein: 20g, cabrs: 28g, fat: 11g, fiber: 4.5g