Sizzling Mediterranean Lemon Herb Shrimp with Crispy Zucchini and Tofu Dutch Oven Meal Prep
This vibrant, one-pot Dutch oven meal combines succulent shrimp, crispy tofu, and tender zucchini in a bright lemon herb sauce. It's a restaurant-quality dish that's perfect for meal prep and tastes even better than takeout.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 14 oz extra-firm tofu pressed and cubed
- 2 medium zucchini sliced into half-moons
- 1 large red bell pepper sliced into strips
- 4 cloves garlic minced
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 large lemon zested and juiced
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1/4 cup fresh parsley chopped, for garnish
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. The tofu will soften but still be delicious. Reheat gently in a covered skillet or the Dutch oven over low heat. Make-Ahead: You can prep the tofu and chop all vegetables up to 2 days in advance. For best texture, cook the shrimp fresh. Substitutions: Use chicken breast or firm white fish instead of shrimp. For a vegetarian version, use all tofu and vegetable broth. Add a pinch of red pepper flakes for heat. Serving Suggestions: Serve over cooked quinoa, brown rice, or couscous for a complete meal. A side of crusty bread is perfect for soaking up the sauce.