NUTRITION

SERVINGS

INGREDIENTS

6 ounces Shrimp, raw, deveined (~170g)

2 medium Zucchinis, spiralized (~196g)

1 tablespoon Unsalted Butter (~14g)

1 teaspoon Olive Oil (~4.5g)

1 whole Lemon (juice and zest, ~58g)

2 cloves Garlic, minced (~6g)

Pinch of Salt

Pinch of Black Pepper

Pinch of Red Pepper Flakes

PREPARATION

• 1

  Rinse the shrimp under cold water and pat dry. Season lightly with a pinch of salt, black pepper, and red pepper flakes.

• 2

  Spiralize the zucchinis into noodles and set aside.

• 3

  In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and sear for about 2 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

• 4

  Reduce the heat to medium and add the butter to the same skillet. Once melted, add minced garlic and sauté until fragrant, about 30 seconds.

• 5

  Squeeze the juice of the lemon into the skillet, add the lemon zest, and stir to combine with the garlic butter.

• 6

  Add the zucchini noodles to the skillet and toss gently to coat in the sauce. Cook for 1-2 minutes until just tender but still crisp.

• 7

  Return the shrimp to the skillet and toss everything together until well combined and heated through.

• 8

  Plate the zucchini noodles and shrimp, drizzling any remaining sauce over the top. Serve immediately.