Lemon Garlic Shrimp with Zucchini Noodles
Servings: 6 Servings
Zucchini noodles offer up a lighter pairing with marinated shrimp than traditional pasta, but the flavor is just as inviting.
- 3 cloves garlic minced
- 1 tbsp minced fresh parsley
- Grated zest and juice of ½ lemon
- 1-½ tsp olive oil
- Pinch kosher salt
- Pinch freshly ground black pepper
- 2 zucchini ends cut flat
- 1 tbsp butter or virgin coconut oil approx.
- 12 to 15 large shrimp peeled and deveined
- 1-½ cups packed baby spinach
- Juice of ½ lemon optional
In a small bowl, combine garlic, parsley, lemon juice, lemon zest, oil, salt and pepper. Let marinade stand for 20 to 30 minutes to blend the flavors.
Using a spiralizer, cut zucchini into thin strands. Set aside.
In a large skillet, heat butter over medium heat. Add shrimp and marinade; cook for 1 minute. Flip the shrimp and cook for 1 minute. Using a slotted spoon, transfer shrimp to a plate and set aside.
Add zucchini to the skillet and add more butter, if needed. Cook, stirring, for 1 to 2 minutes or until slightly softened. Return shrimp to the pan and add spinach; cook, tossing, for 1 to 2 minutes or until shrimp are pink and opaque, zucchini is softened and spinach is wilted. Squeeze lemon juice from remaining lemon half over top, if desired.
* Perfectly cooked shrimp are firm, slightly pink and form the letter C. It is very easy to overcook shrimp, so watch them carefully. Unlike some foods that become more tender with additional cooking, overcooked shrimp are tough.
* A spring test works well to determine if your shrimp are properly done: hold the head end and pull the tail down. If the shrimp is cooked correctly, the tail will spring back.
Calories: 46kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 118mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 14mg | Calcium: 33mg | Iron: 1mg