Garlic Shrimp Zucchini Noodles
You can use 1 teaspoons of garlic powder to replace fresh garlic.
Servings: 4 servings
Calories: 192kcal
Ingredients
- 2 medium zucchini
- 1/2 pound (454 g) medium raw shrimp , shelled and de-veined
- 2 Tablespoons (30 ml) butter (or olive oil)
- 3 cloves garlic , minced (or to taste)
- 3/4 cup (75 g) parmesan cheese (approximately)
- kosher salt or sea salt , to taste
- black pepper , to taste
- 1/4 teaspoon (1.25 ml) red chili flakes
- Lemon wedges , optional
Equipment
Instructions
- Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
- Heat large pan on medium-high heat. Melt 2 Tablespoons butter/olive oil, then add minced garlic and shrimp. Cook shrimp until pink and cooked through. Don't let the garlic burn.
- Add zucchini noodles and cook until tender, about 3-5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or "al-dente" you want the zucchini. Don't overcook the zucchini noodles or else they'll become mush.
- Remove the pan from the heat, add 3/4 cup parmesan cheese, squeeze some lemon juice and season generously with salt and pepper to taste. Add chili flakes then serve warm with optional lemon wedges.
Nutrition
Calories: 192kcal | Carbohydrates: 4g | Protein: 20g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 423mg | Potassium: 436mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 18mg | Calcium: 280mg | Iron: 1mg