Ingredients
1 lb (450g) shrimp, peeled and deveined
2 medium zucchinis, spiralized into noodles
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp lemon zest plus 3 tbsp lemon juice
1 tsp dried basil or fresh basil, chopped
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
1/4 cup chopped cherry tomatoes
1/4 cup grated Parmesan cheese (optional, for garnish)
Fresh basil leaves, for garnish
Instructions
Heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Season with salt and pepper.
Push the shrimp to one side of the skillet. Add spiralized zucchini noodles and sauté for 2-3 minutes until just tender-crisp, not soft.
Stir in lemon juice, lemon zest, basil, and red pepper flakes (if using). Cook for another 1-2 minutes to blend the flavors.
Remove from heat. Stir in cherry tomatoes.
Divide the mixture into four bowls and top with Parmesan cheese and fresh basil before serving.
Notes
Spiralized zucchini noodles can be prepared in advance and stored in a dry paper towel-lined container in the refrigerator to avoid excess moisture.
For extra protein, add a can of chickpeas, rinsed and drained.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on low heat before serving.
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Italian-inspired
- Diet: Low-Carb, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 220mg