1/2 lb fresh shrimp, deveined & tails removed
1 small zucchini
1 medium carrot
3 mini sweet bell peppers
half of a medium yellow onion
1 Tbsp garlic, minced
2 Tbsp olive oil
1/2 Tbsp onion powder
half of a lemon, squeezed
salt, to taste
pepper, to taste
Preheat a nonstick pan with a small amount of olive oil.
Chop zucchini and yellow onion into small cubes. Cut carrots and mini sweet bell peppers into julienne style pieces.
Place shrimp in a small bowl and add olive oil, minced garlic, onion powder, lemon juice, and salt and pepper to taste. Mix until shrimp are completely covered.
Add shrimp to a hot nonstick pan and cook for 8 minutes, flipping occasionally until fully done. Remove the shrimp from the pan and place aside.
Using the same pan, add the chopped vegetables to it, with some minced garlic, salt and pepper to taste. Sauté for a few minutes until vegetables are tender.
Using a dry nonstick pan, warm up some corn tortillas for about 15 seconds on each side.
Plate your tortillas and top with sautéed vegetables and shrimp. Top with some lemon juice, salsa and/or guacamole if desired.