middle-eastern

Shrimp and Zucchini Tagine with Preserved Lemon

Name: Shrimp and Zucchini Tagine with Preserved Lemon
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 267 g shrimp, peeled and deveined; 34 g olive oil; 303 g zucchini, sliced; 7 g garlic, minced; 18 g preserved lemon peel, finely chopped; 2 g paprika; 15 g parsley, chopped; 146 g water; 2 g salt; 1 g black pepper

This simmered dish pairs shrimp, peeled and deveined with zucchini, sliced, preserved lemon peel, finely chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

68 g Protein

16 g Carbohydrates

34 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

267g shrimp, peeled and deveined 264 kcal
34g olive oil 301 kcal
303g zucchini, sliced 52 kcal
7g garlic, minced 10 kcal
18g preserved lemon peel, finely chopped 5 kcal
2g paprika 6 kcal
15g parsley, chopped 5 kcal
146g water 0 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

shrimpsaltblack pepper
Pat shrimp dry and season lightly with salt and black pepper.
olive oilgarlic
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
zucchini
Add zucchini and cook 4-5 minutes until just tender.
preserved lemon peelpaprikawater
Stir in chopped preserved lemon, paprika, and water; bring to a gentle simmer.
shrimp
Add shrimp and cook until pink and just cooked through, 3-4 minutes.
parsley
Finish with parsley and serve hot from the skillet.