Zucchini Noodles with Garlic Shrimp and Cherry Tomatoes
Nutritional Information
Light, fast and keto-friendly: spiralized zucchini noodles tossed with garlicky shrimp and halved cherry tomatoes — no oils, just the shrimp's natural juices and lemon.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs zucchini (about 3 medium), spiralized
- 7 ozs raw shrimp, peeled and deveined
- 3 1/2 ozs cherry tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh lemon juice
- 1/8 oz fresh basil, torn
- 1 pinch sea salt and black pepper to taste
Pat shrimp dry and season lightly with salt and pepper.
In a wide skillet over medium-high heat, add shrimp and cook without added fat 1–2 minutes per side until opaque. Remove shrimp and set aside.
Lower heat to medium, add garlic to the pan and warm briefly (use released shrimp juices), then add zucchini noodles and toss quickly 2–3 minutes until just tender.
Return shrimp to pan, add cherry tomatoes, lemon juice and basil. Toss to combine and serve immediately.
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