10-Minute Lemon Garlic Shrimp with Zucchini Noodles
4 Servings | 20 Minutes Cook Time
NUTRIENTS
- Calories: 250
- Total fat: 16
- Sodium: 850mg
- Carbs: 8g
- Fiber: 2g
- Sugar: 5g
- Protein: 20g
INGREDIENTS
- 1 pound (450g) raw medium shrimp, peeled and deveined
- 4 medium zucchinis
- 1 tablespoon olive oil
- 4 tablespoons softened butter, or ghee, divided
- 4 garlic cloves, finely chopped
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- Juice of 1/2 fresh lemon
- 1/4 cup (60ml) chicken or vegetable stock (or white wine)
- Salt and fresh cracked pepper, to taste
- 1/4 cup chopped fresh parsley, for garnish
- Optional: Hot sauce of your choice, to taste (e.g., Sriracha)
DIRECTIONS
Prepare the Zucchini Noodles:
- Wash and trim the ends of the zucchinis. Use a spiralizer or julienne peeler to create zucchini noodles, then set them aside.
Cook the Shrimp:
- Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for one minute without stirring to allow the shrimp to brown slightly.
Season the Shrimp:
- Add the chopped garlic, Italian seasoning, and red pepper flakes to the skillet. Stir and cook the shrimp for another minute or two until fully cooked. Transfer the shrimp to a shallow plate and set aside.
Prepare the Sauce:
- In the same pan, add the remaining butter, lemon juice, chicken or vegetable stock, and hot sauce (if using). Bring the sauce to a simmer for 2-3 minutes, stirring regularly.
Cook the Zucchini Noodles:
- Stir in the zucchini noodles and cook until tender, about 2 minutes, stirring regularly. If the sauce is too watery, allow it to reduce slightly.
Combine and Serve:
- Add the cooked shrimp back to the pan and stir for another minute to heat through. Serve immediately, garnished with lemon slices, extra parsley, and cracked pepper. Enjoy!
*Recipe and photo from eatwell101.com
RETURN TO RECIPES 