SHRIMP AND ZUCCHINI NOODLES

SHRIMP AND ZUCCHINI NOODLES

Enjoy a vibrant and nutritious meal with this Shrimp and Zucchini Noodles recipe. Tender shrimp are sautéed with garlic and red pepper flakes, then tossed with spiralised zucchini in a zesty lemon sauce. This dish is a perfect low-carb alternative to traditional pasta, offering a light and refreshing flavour. The zucchini noodles provide a satisfying texture, while the shrimp add a rich, savoury depth. This meal is ideal for a quick weeknight dinner. It is healthy and flavoured, making it a delightful choice for seafood lovers.

RECIPE CATEGORY

Dinner, Entrée

SERVING SIZE

1

CUISINE

Mediterranean, Californian, American

PREPARATION / TECHNIQUES

Sauté, Quick & Easy, 5 Ingredients or Less, Low Carb, Gluten-Free

OCCASION / HOLIDAY

Weeknight Dinner, Summer, Light Lunch, Quick Meal, Family Meal

SPECIAL CONSIDERATION / DIETARY CONCERNS

Low Carb, Gluten-Free, Healthy, High Protein, Dairy-Free, Keto-Friendly

DISH TYPE

Main Course, Low Carb Pasta Alternative

INGREDIENTS FOR SHRIMP AND ZUCCHINI NOODLES

• 100g shrimp, peeled and deveined

• 1 zucchini, spiralised

• 1 clove garlic, minced

• 1/2 tbsp olive oil

• 1 tbsp lemon juice

• 1/4 tsp red pepper flakes

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 220 kcal

• Protein: 22g

• Carbohydrates: 8g

• Fat: 12g

• Saturated Fat: 2g

• Sodium: 300mg

• Fibre: 2g

• Sugars: 4g

• Vitamin C: 35% of Daily Value (DV)

• Vitamin A: 15% of DV

• Calcium: 10% of DV

• Iron: 15% of DV

PREPARATION FOR SHRIMP AND ZUCCHINI NOODLES

1. Prepare the Shrimp: Heat the olive oil in a large pan over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

2. Cook the Shrimp: Add the shrimp to the pan, seasoning with salt and pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the pan and set aside.

3. Sauté the Zucchini Noodles: Add the spiralised zucchini and sauté in the same pan for 2-3 minutes until slightly softened but still al dente. Drizzle with lemon juice and toss to coat.

4. Combine and Serve: Return the cooked shrimp to the pan, tossing it with the zucchini noodles until everything is well combined and heated. Adjust seasoning with additional salt and pepper if needed.

5. Serve Hot: If desired, plate the shrimp and zucchini noodles, garnishing with fresh parsley or Parmesan cheese. Serve immediately for best results.

PREP TIME

10 minutes

COOKING TIME

10 minutes

TIPS FOR SHRIMP AND ZUCCHINI NOODLES

• Shrimp Doneness: Be careful not to overcook the shrimp, as they can become rigid and rubbery. Remove them from the heat as soon as they turn pink.

• Zucchini Noodles: Avoid overcooking the zucchini noodles to maintain their firm texture. They should be just tender enough to absorb the flavours of the sauce.

• Extra Zest: Add lemon zest and juice for an extra citrus flavour.

VARIATIONS

• Vegetarian Option: Replace shrimp with tofu or chickpeas for a plant-based version.

• Creamy Twist: Add a tablespoon of cream or coconut milk for a creamy version of this dish.

• Additional Veggies: Add sliced bell peppers or cherry tomatoes to add colour and nutrients.

PREPPING AND STORAGE

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to avoid overcooking the zucchini.

• Freezing: Not recommended, as the zucchini noodles can become watery and mushy after freezing.

• Reheating: Reheat in a pan over medium heat, adding olive oil or lemon juice to refresh the flavours.