Lemon-Garlic Shrimp over Roasted Butternut + Kale Slaw

This Lemon-Garlic Shrimp Bowl is light, flavorful, and dialed in for fat loss and hormone balance. Juicy, pan-seared shrimp bring the lean protein your metabolism needs to stay fired up, while roasted butternut squash adds just enough slow-digesting carbs to keep energy steady without the spike. The kale slaw isn’t just a crunchy filler, it’s a fiber-packed gut supporter that helps with digestion, bloating, and hormone detox. Drizzled with a creamy, zesty avocado dressing, this bowl delivers major flavor. 
 
Ingredients: Makes 2 Servings
8 oz raw shrimp (peeled and deveined)
1.25 cups butternut squash, peeled and cubed
2 cups kale slaw (kale, cabbage, carrots mix)
1.5 tsp olive oil (divided)
Juice of 1 lemon
1 garlic clove, minced
Salt & pepper to taste
Optional: pinch red pepper flakes for heat
 
Directions
Preheat oven to 425°F. Toss butternut squash with 1 tsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 25–30 minutes until golden and fork-tender.
While squash roasts, toss shrimp with lemon juice, garlic, salt, and a pinch of red pepper flakes. Let marinate 5–10 minutes.
In a large skillet over medium heat, cook shrimp for 2–3 minutes per side or until pink and opaque. Set aside.
Toss kale slaw with 1/2 tsp olive oil, a squeeze of lemon, salt, and pepper. Massage for 1–2 minutes to soften.
Assemble bowls with roasted squash, kale slaw, and shrimp. Serve warm or room temp.