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Shrimp and Zucchini Noodle Bowl

Created by
  Published on July 29th, 2022
  Reading time: < 1 minute
  Last modified July 30th, 2022
Shrimp and zucchini noodle bowl
ChefRhonda PlataDifficultyIntermediateRating
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Shrimp 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.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 2 tbsp butter(divided)
 2 garlic cloves(minced)
 2 zucchini(spiralized)
 2 tsp lemon juice(plus zest from half a lemon)
 3 tbsp shallots(finely chopped)
 8 oz shrimp(peeled, deveined)
 1 tbsp parsley(finely chopped)

Directions

1

Heat a large skillet over medium heat and melt half the butter. Add the garlic, stirring often for one minute, until fragrant.

2

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.

3

In the same skillet, melt the remaining butter. Add the shallot and cook, stirring frequently until softened, about two minutes.

4

Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.

5

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

 2 tbsp butter(divided)
 2 garlic cloves(minced)
 2 zucchini(spiralized)
 2 tsp lemon juice(plus zest from half a lemon)
 3 tbsp shallots(finely chopped)
 8 oz shrimp(peeled, deveined)
 1 tbsp parsley(finely chopped)

Directions

Directions

1

Heat a large skillet over medium heat and melt half the butter. Add the garlic, stirring often for one minute, until fragrant.

2

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.

3

In the same skillet, melt the remaining butter. Add the shallot and cook, stirring frequently until softened, about two minutes.

4

Layer in the shrimp and cook for two minutes per side, until bright pink and cooked through. Season with salt and pepper.

5

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!

Shrimp and Zucchini Noodle Bowl

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