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NEW RECIPE! CAJUN SHRIMP & ZUCCHINI GARLIC PARMESAN CRISPS!

January 18, 2021by Maricris Lapaix0
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I tried a new meal that I want to share with y’all! I’ve really been trying to mix up my regular routine with new recipes and incorporate new vegetables and play with what I already and in my fridge and cupboards. And I really enjoyed this one!

When trying to find new meals I like to pick my protein, and then search the Internet for ideas. When I find one I like, I look up a couple versions of the recipe and sometimes even combine a couple of elements to make it my own.

For this meal, I used the left over wild shrimp I had in my freezer and sautéed them with Cajun, onion, and garlic powder and lemon juice. I don’t have measurements on the powders, I just season to my liking until it tastes just right!

For the zucchini, I found a recipe on @pinterest from @ellie_krieger . The ingredients included cooking spray, 2 medium zucchini (about 1lb), 1 tbsp olive oil, 1/4 cup freshly grated Parmesan (I used my shredded I had in the fridge), 1/4 cup plain dry bread crumbs (I used my panko crumbs I already had), 1/8 tsp salt, freshly ground pepper. And for my personal preference I also added garlic powder to the mix.

Directions:

1.Preheat oven to 450 degrees F, and coat baking sheet with cooking spray

2. Slice zucchini into 1/4 inch think rounds. In medium bowl, toss zucchini with the oil. In small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. (I added garlic powder too). Dip each round into the Parmesan mixture, coating evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared backing sheet

3.Bake zucchini rounds until brown and crisp, 25 to 30 min. Remove with spatula. Serve immediately.

Are you going to try this recipe? Tell me one of your favorite shrimp recipes I should try below!

by Maricris Lapaix

Maricris Lapaix, NASM-CPT, CNS WFS, CES https://MaricrisLapaix.com


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