Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

Savor the bright and zesty flavors of lemon and garlic paired with succulent butter-infused shrimp, all served over fresh, herb-tossed zucchini noodles for a light yet satisfying meal.

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NUTRITION

338kcal
Protein
37.2g
Fat
14.7g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, raw, peeled

1 large Zucchini

1 tbsp Butter, salted

2 garlic cloves

Juice of 1/2 lemon

1 tbsp Fresh Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

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

  • 3

    In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.

  • 5

    Squeeze in the juice of half a lemon and toss to combine, allowing the flavors to meld for another minute.

  • 6

    Gently toss in the zucchini noodles and chopped parsley, heating them just until warmed through without overcooking.

  • 7

    Adjust salt and pepper to taste, then plate the shrimp and zucchini noodles while drizzling any remaining butter sauce on top.

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Herb Zucchini Noodles

Savor the bright and zesty flavors of lemon and garlic paired with succulent butter-infused shrimp, all served over fresh, herb-tossed zucchini noodles for a light yet satisfying meal.

NUTRITION

338kcal
Protein
37.2g
Fat
14.7g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp, raw, peeled

1 large Zucchini

1 tbsp Butter, salted

2 garlic cloves

Juice of 1/2 lemon

1 tbsp Fresh Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and pat dry the shrimp. Season lightly with salt and pepper.

  • 2

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

  • 3

    In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.

  • 4

    Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.

  • 5

    Squeeze in the juice of half a lemon and toss to combine, allowing the flavors to meld for another minute.

  • 6

    Gently toss in the zucchini noodles and chopped parsley, heating them just until warmed through without overcooking.

  • 7

    Adjust salt and pepper to taste, then plate the shrimp and zucchini noodles while drizzling any remaining butter sauce on top.