NUTRITION

SERVINGS

INGREDIENTS

7 ounces Shrimp (raw)

2 medium Zucchini

1/2 medium Avocado

1 tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Lemon Juice

1 teaspoon Lemon Zest

Salt and Pepper, to taste

Pinch of Red Pepper Flakes

PREPARATION

• 1

  Rinse and pat dry the shrimp. Peel and devein if necessary.

• 2

  Using a spiralizer or vegetable peeler, create zucchini noodles from the two medium zucchinis and set aside.

• 3

  Mince the garlic cloves and zest the lemon. Juice the lemon to get 2 tablespoons of lemon juice.

• 4

  Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

• 5

  Add the shrimp to the skillet and sprinkle with a pinch of red pepper flakes, salt, and pepper. Sauté the shrimp for about 2-3 minutes per side until they turn pink and are just cooked through.

• 6

  Add the zucchini noodles to the skillet and gently toss with the shrimp and garlic for 1-2 minutes until the noodles are warmed through but still retain their crunch.

• 7

  Remove the skillet from heat. Drizzle with the lemon juice, sprinkle the lemon zest, and gently fold in the diced avocado.

• 8

  Taste and adjust seasoning with salt and pepper if needed, then serve immediately.