Yield: 4 Servings
Lemon Garlic Shrimp with Zucchini Noodles
This quick lemon garlic shrimp recipe with tender zoodles, parmesan cheese, juicy tomatoes, and spicy red pepper flakes is an easy low-carb dinner recipe ready in just 20 minutes.
Ingredients
- 4 to 5 small zucchini, or about 2 lbs zucchini noodles
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 small yellow onion, diced
- 2 tablespoons minced garlic
- 1 pound large shrimp, peeled and deveined
- 1 cup cherry tomatoes
- Zest and juice of 1 lemon, divided
- ½ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- ⅓ cup parmesan cheese, plus for more garnish
- Fresh parsley, minced, for garnish
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Instructions
- Rinse and pat dry the zucchini. Using a spiralizer, spiralize the zucchini into noodles and set aside.
- Heat the oil and butter in a large skillet over medium heat. Sauté the onion for 3 minutes, then stir in the garlic and sauté for one additional minute.
- Add the shrimp and cook for 3 minutes, stirring often to cook the shrimp evenly. The shrimp will finish cooking in the next step.
- Add the zucchini noodles, tomatoes, lemon juice, and crushed red pepper flakes. Continue to cook over low-to-medium heat, for about 3 to 4 minutes, until the shrimp start to curl and turn pink. Stir in the parmesan cheese, then season to taste with salt and pepper.
- Serve immediately garnished with more parmesan cheese, lemon zest and chopped fresh parsley on top. For an even more robust garlic flavor, you can also garnish it with thinly sliced raw garlic.
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Notes
Store: Transfer cooled leftovers to an airtight container for up to 3 days. Discard immediately if the zoodles or shrimp feel sticky.
Reheat: Microwave in 20-second increments until warm. You can also heat it in a pan over medium-high heat for 7 to 8 minutes.
Nutrition
Serving: 1 serving, Calories: 195kcal, Carbohydrates: 12g, Protein: 21g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 156mg, Sodium: 817mg, Potassium: 610mg, Fiber: 3g, Sugar: 5g, Vitamin A: 856IU, Vitamin C: 46mg, Calcium: 203mg, Iron: 1mg