Grilled Shrimp with Boiled Potatoes and Vegetables

Ingredients

• Shrimp9 medium (180 g)
• Garlic1/2 clove (2 g)
• Broccoli1 cup (90 g)
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Green Beans1/2 cup (50 g)
• Peas1/4 cup (50 g)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Boil water in two pots. Add a pinch of salt to both.

2. 2

   Step 2

   Peel the carrot and the potato, slice them and cut them in half.

3. 3

   Step 3

   Cut the broccoli into small florets and cut off the ends of the green beans.

4. 4

   Step 4

   In one of the pots, boil the potato for about 10 minutes. Until it is soft but does not fall apart. Drain and set aside.

5. 5

   Step 5

   In another pot place the carrot, beans and peas. Boil for 6 minutes until tender.

6. 6

   Step 6

   When 3 minutes are left, add the broccoli florets.

7. 7

   Step 7

   Meanwhile, peel the shrimp, remove the black line from the tail and wash.

8. 8

   Step 8

   Place a pan over high heat.

9. 9

   Step 9

   Once heated, pour half of the oil, spread and add the shrimp with a pinch of salt and garlic paste or powder. Stir-fry for 3 minutes, turn off and set aside.

10. 10

    Step 10

    Serve the shrimp with the cooked vegetables on a plate. Season the vegetables with the remaining oil, lemon juice, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Shrimp with Boiled Potatoes and Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.