Good for: Energy, fullness, anti-inflammatories, and big flavor.

Tastes like: A big bowl of sweet, succulent, seasoned shrimp.

Packed with: Protein, zinc, selenium, vitamins, and tons of antioxidants.

Perfect for: Low-carb eaters.

Shrimp is one of our favorite sources of protein, thanks to its crisp and juicy crunch, and top-notch versatility (you can broil it, barbecue it, sauté it, bake it… all year long). There’s nothing like a hearty shrimp dish to remind us that warmer days are coming, which is just what this dish is perfect for. After our chefs sautéed shrimp in fresh parsley and garlic, we serve it up on a bed of vegetable ratatouille, seasoned with zingy red pepper.

Shrimp has a reputation for being great if you’re trying to lose weight because of its low carb content, but we like to focus on what it’s high in: The protein in shrimp (our meal gives you 25 grams) helps you stay full longer, maximize energy, and regulate blood sugar, while omega-3 fatty acids can boost brain function and possibly reduce your risk for heart disease. Shrimp also contains zinc, a great mineral known to mediate leptin – the hormone that controls your food intake by communicating satiety signals to your brain. Then there’s its many antioxidant properties, thanks to selenium (a mineral), known to fight premature aging with strong cell membranes, and astaxanthin (the carotenoid that gives shrimp color), which is also known to slow aging by reducing inflammation.

Check out it’s profile below! You can order the meal here.

  • Protein: 25 g
  • Carbs: 18 g
  • Total fat: 11 g
  • Shrimp
  • Zucchini
  • Tomatoes
  • Eggplant
  • Red Onion
  • Bell Peppers
  • Tomatoes
  • Garlic
  • Grapeseed Oil
  • Lemon Juice
  • Water
  • Spices
  • Chablis
  • Honey
  • Tomato Paste
  • Sea Salt
  • Olive Oil
  • Onion
  • Cornstarch
  • Citric Acid

With its flavorful medley of seasoned ingredients, this garlic and herb shrimp platter will make you feel like you’re dining al fresco with a coastal view. Shrimp is sautéed in heaps of garlic and fresh parsley, laid on a bed of vegetable ratatouille, then finished with a pinch of red pepper flakes for an added kick.