Shrimp Zoodles

Servings: 4

Summer is produce primetime. If you’ve got a few zucchinis ready for harvest, this recipe is the perfect solution! Creamy, seasoned zoodles topped with golden shrimp and a spritz of bright lemon is an ideal meal to fill up on antioxidants, protein, and endless vitamins.

INGREDIENTS

2 tablespoons extra-virgin olive oil
1½ pounds shrimp, peeled and deveined
Salt
Ground black pepper
4 garlic cloves, minced
¼ cup white wine
2 tablespoons unsalted butter or ghee
Juice of 1 lemon
Zest 1 lemon
Pinch of red pepper flakes
4 medium zucchinis, spiralized
¼ cup chopped parsley

INSTRUCTIONS

1. Heat the olive oil in a skillet over medium-high heat. Add the shrimp in an even layer and generously sprinkle them with the salt and pepper. Cook for 2 minutes, then turn the shrimp over.
2. Add the garlic and cook for 1 minute, until the garlic is fragrant. Transfer the shrimp and garlic to a plate and set aside.
3. Add the white wine, butter, lemon juice, lemon zest, and red pepper flakes to the skillet and cook, stirring constantly, for 2–3 minutes.
4. Stir in the spiralized zucchini and parsley, tossing to combine with the sauce, and cook for 30 seconds, until the zucchini softens.
5. Return the shrimp and garlic to the skillet and cook for 1 minute, until the shrimp is bright pink.
6. Remove from the heat and serve. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving • 

Calories 269
Total Fat 13.5 g 21%
Saturated Fat 4.8 g 24%
Polyunsaturated Fat 1.2 g —
Monounsaturated Fat 6.5 g —
Trans Fat 0.2 g —
Cholesterol 289 mg 96%
Sodium 252 mg 11%
Total Carbohydrates 3 g 1%
Dietary Fiber 1 g 2%
Total Sugars 1 g —
Protein 35 g 70%
Vitamin A 89 mcg 12%
Vitamin C 14 mcg 24%
Vitamin D 0.1 mcg —
Potassium 569 mg 12%
Calcium 128 mg 13%
Iron 1.43 mg 8%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here