Time and Servings:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Nutrition (per serving):
Calories: 220 kcal
Protein: 18g
Fat: 14g
Carbohydrates: 5g
Fiber: 2g
Sugar: 3g
Net Carbs: 3g
Sodium: 480mg
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 zucchini, spiralized into zoodles
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare Shrimp:
- Rinse and pat dry shrimp. Season lightly with salt and pepper.
- Cook Shrimp:
- Heat a large skillet over medium heat. Melt 2 tbsp butter and sauté garlic for about 1 minute until fragrant.
- Add shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes until pink and opaque. Remove shrimp and set aside.
- Sauté Zoodles:
- In the same skillet, add the remaining butter. Toss in the spiralized zucchini and sauté for 2-3 minutes, tossing occasionally, until just tender but still firm.
- Combine and Finish:
- Return shrimp to the skillet with the zoodles. Drizzle with lemon juice and toss to combine. Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Divide the shrimp and zoodles among plates, garnish with chopped parsley, and serve immediately.
Tips for Success:
- Zoodle Texture: Avoid overcooking the zucchini noodles; they should be tender yet firm to the bite.
- Shrimp Size: Medium or large shrimp work best for even cooking and presentation.
- Make It Creamy: Add a splash of heavy cream or grated Parmesan for a richer sauce.
Wine, Cocktail, Drink Pairing:
- Pair with a dry white wine such as Sauvignon Blanc or a light sparkling water with lemon for a refreshing complement. For a cocktail, a keto-friendly gin and soda with cucumber slices would be ideal.
