Zucchini Noodles with Garlic Shrimp
Nutritional Information
Light, Italian-inspired zucchini noodles tossed with garlic and seared shrimp. All whole foods and minimal added fat — shrimp and zucchini keep this low-carb and keto-friendly.
This recipe is originally for 2 servings. How many are you cooking for today?
- 7 ozs large shrimp, peeled and deveined
- 2 mediums zucchini (spiralized into noodles, ~400 g)
- 3 cloves garlic, thinly sliced
- 2 7/8 ozs cherry tomatoes, halved
- 1 lemon (juice)
- 1/3 oz fresh parsley, chopped
- 1 pinch red pepper flakes (optional)
- To taste coarse salt and black pepper
Pat shrimp dry and season lightly. Preheat a hot skillet and sear shrimp 1–2 minutes per side until opaque (no added oil — use the hot skillet and shrimp’s own moisture).
Remove shrimp and keep warm. In the same pan, add garlic and briefly wilt (use a splash of water if needed).
Add zucchini noodles and cherry tomatoes; sauté 2–3 minutes until noodles soften but remain al dente. Add lemon juice and parsley.
Return shrimp to pan to reheat for 30 seconds. Season to taste and serve immediately.
Garnish with extra parsley and a wedge of lemon.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!