Prep time: 10 minutes
Cook time: 17 minutes
Servings: 4


1 pound shrimp, peeled and deveined
1 tablespoon lemon juice
2 zucchinis, sliced
1 yellow onion, roughly chopped
1 tablespoon olive oil
1 teaspoon turmeric powder
A pinch of salt and black pepper
1 tablespoons capers, drained
2 tablespoons pine nuts


  1. Heat up a pan with the oil over medium-high heat, add the onion
    and the zucchini, stir and sauté for 5 minutes.
  2. Add the shrimp and the other ingredients, toss, cook everything
    for 12 minutes more, divide into bowls and serve for lunch.

Nutrition: calories 162, fat 3, fiber 4, carbs 12, protein 7