Name: Garlic Butter Shrimp & Veggie Plate
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6
Ingredients: Shrimp:; 1 bag popcorn shrimp (frozen); 2 lbs raw shrimp, peeled & deveined; 2 tbsp butter; 1 tbsp olive oil; 3 cloves garlic, minced; 1/2 tsp paprika; Salt & pepper; Garlic‑Butter Sauce:; 2 tbsp butter; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; Salt & pepper; Veggies:; 1 bag garlic‑seasoned broccoli; 1 bag garlic‑seasoned cauliflower; 2 large avocados, sliced; 1 cup cherry tomatoes; 2 medium zucchini, spiralized

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Ingredients

(Servings: 4-6)

Shrimp

1 bag popcorn shrimp (frozen)

2 lbs raw shrimp, peeled & deveined

2 tbsp butter

1 tbsp olive oil

3 cloves garlic, minced

1/2 tsp paprika

Salt & pepper

Garlic‑butter Sauce

2 tbsp butter

1 tbsp olive oil

2 cloves garlic, minced

1 tbsp lemon juice

Salt & pepper

Veggies

1 bag garlic‑seasoned broccoli

1 bag garlic‑seasoned cauliflower

2 large avocados, sliced

1 cup cherry tomatoes

2 medium zucchini, spiralized

Steps

Air fry popcorn shrimp at 400°F for 8–10 minutes.

Make the Garlic‑Butter Sauce:
Melt butter + olive oil in a pan.
Add garlic, lemon juice, salt, pepper.
Simmer 1 minute.

Toss the popcorn shrimp in the garlic‑butter sauce while both are hot.

Cook the Shrimp:
Heat butter + olive oil.
Add shrimp, garlic, paprika, salt, pepper.
Cook 2 minutes per side.
Pour half the garlic‑butter sauce over the shrimp.

Cook the Veggies:
Heat the garlic‑seasoned frozen veggies according to package directions.

Sauté zucchini spirals in a pan with olive oil, salt, pepper, garlic powder — 2–3 minutes.

Warm cherry tomatoes in the same pan for 1–2 minutes until glossy (NOT cooked down).

Slice avocado.

Serve over seasoned brown rice.

Nutrition Facts

Calories

390kcal

19%
Fat

25g

1%
Saturated Fat

8g

0%
Carbohydrates

25g

1%
Fiber

10g

0%
Sugar

5g

0%
Protein

15g

0%
Cholesterol

150mg

7%
Sodium

700mg

35%

Percent Daily Values are based on a 2,000 calorie diet.

Linked Recipes

Seasoned Brown Rice

Notes

Popcorn shrimp crisps best at 400°F — shake halfway for even browning.
Tossing the popcorn shrimp in garlic‑butter sauce while hot helps the sauce cling without making them soggy.
Zucchini spirals cook FAST — 2–3 minutes max or they’ll get watery.
Cherry tomatoes should be warmed, not cooked — just heat until glossy so they stay firm and sweet.
Avocado is best sliced right before serving to prevent browning.

Garlic Butter Shrimp & Veggie Plate