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🍽️ Grilled Shrimp and Vegetables with Lemon Vinaigrette

330 kcal · 30 min · 4 servings

Ingredients

• 2 Kohlrabi
• 2 large Zucchini
• 1 bunch (large) Spring onions
• 2 Lemons (the juice)
• Iodized salt
• black Pepper from the mill
• 1 tbsp Olive oil
• 1 tsp Sesame oil (Asian market)
• fresh Lemon thyme
• 750 g ready-to-cook, raw Shrimp (headless)

Instructions

1. 1. Peel the kohlrabi and slice it into thick rounds.
2. 2. Cook the kohlrabi slices in a little lightly salted water for about 5 minutes.
3. 3. Drain the kohlrabi.
4. 4. Slice the zucchini lengthwise into thick pieces.
5. 5. Clean the spring onions.
6. 6. Whisk together lemon juice, salt, pepper, and olive oil to make a marinade.
7. 7. Rinse the thyme leaves and shake them dry.
8. 8. Strip the thyme leaves from the stems and add them to the marinade.
9. 9. Toss the vegetables in the marinade until well coated.
10. 10. Fry the vegetables in a grill pan to your liking.
11. 11. Remove the vegetables from the pan and set them aside.
12. 12. Heat sesame oil in the same grill pan.
13. 13. Grill the shrimp in the oil for 3 to 4 minutes on each side.
14. 14. Season the shrimp to taste.
15. 15. Deglaze the pan with the lemon vinaigrette.
16. 16. Plate the vegetables and shrimp.

Nutrition per serving

• kcal: 330
• Protein: 30 g · Fett/Fat: 15 g · Carbs: 18 g