Ingredients
Large shrimp, peeled and deveined (1 pound)
Zucchini (3 medium, spiralized or julienned)
Cherry tomatoes (1 cup, halved)
Red onion (1/4 cup, thinly sliced)
Garlic (2 cloves, minced)
Extra virgin olive oil (3 tablespoons)
Fresh lemon juice (2 tablespoons)
Fresh herbs (3 tablespoons, parsley, dill, and mint, chopped)
Salt (1 teaspoon)
Black pepper (1/2 teaspoon)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake for 5-7 minutes until pink and opaque.
In a bowl, spiralize or julienne zucchini. Toss with remaining olive oil, lemon juice, garlic, and 1/2 teaspoon salt.
In a serving bowl, combine zucchini noodles, cherry tomatoes, red onion, and herbs.
Top with cooked shrimp, drizzle with 1 tablespoon olive oil, and garnish with lemon zest if desired.
Serve immediately or chill for 30 minutes before serving.
Notes
Zucchini noodles can be air-dried for 10 minutes to reduce moisture.
Add feta cheese (optional halal substitute) for extra flavor.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 5
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low-carb
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg