Zucchini Noodle Shrimp 'Scampi' (No Added Oil)
Nutritional Information
Quick, low-carb zucchini noodles tossed with seared shrimp, garlic, lemon and parsley. No added oils — finished with a splash of lemon and reserved shrimp juices for flavor.
This recipe is originally for 2 servings. How many are you cooking for today?
- 1 lb raw shrimp, peeled and deveined (about 450 g)
- 3 mediums zucchinis, spiralized (about 400–450 g)
- 3 cloves garlic, thinly sliced
- 1 medium lemon, zested and juiced
- 2 tablespoons fresh chopped parsley
- 1 teaspoon cracked black pepper
Pat shrimp dry. Heat a heavy skillet over medium-high heat (no oil). Add shrimp in a single layer and sear 1–2 minutes per side until just cooked; remove and set aside.
Reduce heat to medium, add garlic to the hot pan and sauté briefly using a tablespoon of water to prevent sticking; stir until fragrant (about 30–45 seconds).
Add spiralized zucchini and a splash of lemon juice to the pan; toss 1–2 minutes until zucchini is slightly softened but still firm.
Return shrimp to the pan, add lemon zest, parsley and pepper, toss to combine using pan juices, and serve immediately.
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