Shrimp and Zucchini Noodle Bowl
ChefRhonda PlataDifficultyIntermediateShrimp and zucchini noodles flavored with garlic, shallots, and lemon make the perfect flavorful, summery lunch or dinner. This is one of those recipes that tastes like more than the sum of its parts. Prep it ahead of time for a light lunch at work or even as a healthy snack.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 249
- % Daily Value *
- Total Fat 13g17%
- Protein 26g
- Total Carbohydrate 10g4%
- Dietary Fiber 3g11%
- Total Sugars 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a large skillet over medium heat and melt half the butter. Add the garlic, stirring often for one minute, until fragrant.
Add the zucchini noodles and season with salt and pepper. Toss until just cooked through, about two minutes. Remove, stir in the lemon juice, and set aside on a plate.
In the same skillet, melt the remaining butter. Add the shallot and cook, stirring frequently until softened, about two minutes.
Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.
Add the zucchini noodles back to the skillet and toss to reheat, about 30 seconds. Divide onto plates and top with parsley and lemon zest. Enjoy!
Ingredients
Ingredients
Directions
Directions
Heat a large skillet over medium heat and melt half the butter. Add the garlic, stirring often for one minute, until fragrant.
Add the zucchini noodles and season with salt and pepper. Toss until just cooked through, about two minutes. Remove, stir in the lemon juice, and set aside on a plate.
In the same skillet, melt the remaining butter. Add the shallot and cook, stirring frequently until softened, about two minutes.
Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.
Add the zucchini noodles back to the skillet and toss to reheat, about 30 seconds. Divide onto plates and top with parsley and lemon zest. Enjoy!
Notes
