Dinner
Garlic Shrimp with Zucchini Noodles
2 servings · 20 minutes
407calories
49 gprotein
19 gcarbs
16 gfat
Per serving
Ingredients
For 2 servings
- 400 g shrimp, cleaned (raw or thawed)
- 600 g zucchini (3 medium)
- 4 cloves garlic
- 10 g olive oil (1 tablespoon)
- 10 g butter
- 150 g cherry tomatoes
- 20 g lemon (1/2)
- 10 g parsley
- 20 g parmesan, grated
- Salt, pepper, a pinch of chili flakes
Instructions
- Cut the zucchini into thin spaghetti using a spiralizer or peeler. Salt lightly, place in a colander, and let sit for 10 minutes. The salt draws out the water so the plate won't be watery.
- Dry the shrimp with paper towels, salt and pepper. If wet, they won't brown, just boil.
- Heat the oil in a large pan and sear the shrimp on high heat for 1–1.5 minutes per side until pink, the inside is no longer translucent, and slightly browned. Remove. Don't cook further or it will become rubbery.
- Lower the heat, add the butter, crushed garlic and chili flakes, and stir for 1 minute. Add the halved cherry tomatoes for 2 minutes.
- Squeeze out the zucchini with paper towels and toss in the pan for 2 minutes. Just let it heat through, don't cook until soft.
- Return the shrimp, squeeze the lemon over it, sprinkle with parsley and parmesan, and serve immediately.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
