Print
Garlic Shrimp with Zucchini Noodles
This healthier take on shrimp pasta swaps in low-calorie zucchini noodles instead of pasta. Better yet, the fresh garlic quickly infuses the shrimp with mouthwatering flavor.
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 4 servings
Calories 240 kcal
Ingredients
- 1 Tbsp. +1 tsp. olive oil
- 40 medium shrimp raw, deveined, approx. 1 lb. 4 oz.
- 8 cloves garlic finely chopped
- 8 small zucchini spiralized
- Sea salt (or Himalayan salt) and ground black pepper to taste; optional
Instructions
-
Heat oil in large nonstick skillet over medium-high heat.
-
Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
-
Add zucchini noodles; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
-
Season with salt and pepper (if desired).
-
Evenly divide zucchini mixture between four serving plates; serve immediately.
Recipe Notes
- A spiralizer is an inexpensive tool that cuts fresh veggies into noodles. You can use a spiralizer to cut the zucchini in this recipe.
- If you don’t have a spiralizer, using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons.
The Nutrition Facts box below provides estimated nutritional information for this recipe.