Shrimp and Zoodles
This 20 Minute super healthy and flavorful dinner is cooked up in no time! Fresh zucchini turned into oodles of zoodles!
Servings 4
Calories 210kcal
Ingredients
- 3 medium fresh zucchini
- 1 pound shrimp, medium size defrosted if frozen
- 1 tablespoon butter
- 1 tablespoon olive oil
- 5 cloves garlic, chopped
- 1/2 cup red pepper, sliced thinly optional, we like it for color and texture
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika
- 1 pinch red chili flakes
- 1/4 cup fresh parsley, chopped sprinkle more for garnish
- Feta or Parmesan for garnish
Instructions
- Prepare your fresh zucchini with your zoodle device. Lay out double paper towels and spread your zoodles out on it. Sprinkle with 1 teaspoon of salt and roll up the paper towel. Let it sit letting the moisture release while you prepare your shrimp.
- Toss your shrimp in salt, pepper, paprika and chili flakes.
- Heat a large skillet over medium heat. Melt 1 tablespoon of butter, add 1 tablespoon of olive oil. Add your shrimp in one layer. Don't touch for 2-3 minutes or until they are lightly brown. Turn and cook another 2 minutes or until cooked through. Remove from pan and set aside.
- Add garlic and sliced red pepper to skillet. Cook for 1-2 minutes. Add lemon juice to pan and deglaze by scraping all the bits off the bottom of the pan.
- Add your zoodles and saute for 3-5 minutes depending how how soft you like them. Add the shrimp back to the pan. Sprinkle in parsley and stir, heating the shrimp and zoodles together.
- Serve with feta or grated parm!
Notes
2 Weight Watcher Freestyle Points per serving
Nutrition
Calories: 210kcal | Carbohydrates: 8g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 293mg | Sodium: 1210mg | Potassium: 551mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1210IU | Vitamin C: 60.3mg | Calcium: 195mg | Iron: 3.2mg