Lemon-Garlic Butter Shrimp with 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 Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Zucchini Noodles

Savor the bright, zesty flavors of lemon and garlic combined with succulent shrimp, all tossed in a rich butter sauce atop a bed of fresh, spiralized zucchini noodles. This dish offers a delightful balance of tender seafood and crisp, garden-fresh veggies that's both light and satisfying.

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NUTRITION

351kcal
Protein
41.1g
Fat
16.6g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

1 medium zucchini

1 tbsp butter

2 cloves garlic

1 tbsp lemon juice

2 tbsp fresh parsley

Salt & pepper to taste

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PREPARATION

  • 1

    Peel and devein the shrimp if not pre-prepared and pat them dry with paper towels.

  • 2

    Spiralize the zucchini to create noodles or use a vegetable peeler to form ribbons.

  • 3

    Heat a non-stick skillet over medium heat and melt the butter.

  • 4

    Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the pan and cook for 2-3 minutes per side until they turn pink and opaque.

  • 6

    Stir in the lemon juice and season with salt and pepper.

  • 7

    Add the zucchini noodles to the pan and toss gently to combine with the shrimp and sauce, cooking for 1-2 minutes so they remain crisp but warm.

  • 8

    Remove from heat, garnish with freshly chopped parsley, and serve immediately.

Lemon-Garlic Butter Shrimp with 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 Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Butter Shrimp with Zucchini Noodles

Savor the bright, zesty flavors of lemon and garlic combined with succulent shrimp, all tossed in a rich butter sauce atop a bed of fresh, spiralized zucchini noodles. This dish offers a delightful balance of tender seafood and crisp, garden-fresh veggies that's both light and satisfying.

NUTRITION

351kcal
Protein
41.1g
Fat
16.6g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

1 medium zucchini

1 tbsp butter

2 cloves garlic

1 tbsp lemon juice

2 tbsp fresh parsley

Salt & pepper to taste

PREPARATION

  • 1

    Peel and devein the shrimp if not pre-prepared and pat them dry with paper towels.

  • 2

    Spiralize the zucchini to create noodles or use a vegetable peeler to form ribbons.

  • 3

    Heat a non-stick skillet over medium heat and melt the butter.

  • 4

    Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 5

    Add the shrimp to the pan and cook for 2-3 minutes per side until they turn pink and opaque.

  • 6

    Stir in the lemon juice and season with salt and pepper.

  • 7

    Add the zucchini noodles to the pan and toss gently to combine with the shrimp and sauce, cooking for 1-2 minutes so they remain crisp but warm.

  • 8

    Remove from heat, garnish with freshly chopped parsley, and serve immediately.