Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 2 cups mixed bell peppers, chopped
- 1 cup zucchini, sliced
- 4 cloves garlic, minced
- 1/2 cup fresh herbs (parsley, basil, dill)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Gather all your ingredients including shrimp, scallops, mixed bell peppers, zucchini, and fresh herbs.
- Rinse the shrimp and scallops under cold water, then pat dry with a paper towel.
- Chop garlic and fresh herbs finely to enhance flavors.
- In a large skillet, heat olive oil over medium-high heat. Add chopped garlic and sauté for about a minute until fragrant.
- Add shrimp, scallops, bell peppers, and zucchini. Cook until shrimp are pink and scallops are opaque, about 5-7 minutes. Season with salt, pepper, and lemon juice.
Notes
- Store leftovers in an airtight container for up to 2 days in the refrigerator or for up to 3 months in the freezer.
- Reheat gently on the stove or in the microwave with a splash of lemon juice for freshness.
- Feel free to add other vegetables like asparagus or cherry tomatoes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Sauté
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
