Pan-Seared Shrimp with Garlic Lemon Butter and Zucchini Noodles

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

Pan-Seared Shrimp with Garlic Lemon Butter and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Garlic Lemon Butter and Zucchini Noodles

Enjoy a bright, flavorful dish featuring succulent, pan-seared shrimp nestled atop a bed of lightly sautéed zucchini noodles, finished with a tangy garlic lemon butter sauce and a touch of creamy avocado for richness.

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NUTRITION

363kcal
Protein
44.5g
Fat
21.4g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (170g)

1 medium Zucchini (196g)

1 tsp Unsalted Butter (5g)

1 tsp Extra-Virgin Olive Oil (4.5g)

1/4 portion Avocado (50g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Set aside.

  • 3

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

  • 4

    Increase the heat to medium-high and add the shrimp. Sear the shrimp for about 2 minutes per side until they turn pink and opaque.

  • 5

    Add the zucchini noodles to the skillet and toss gently with the shrimp, allowing them to warm through for about 1-2 minutes.

  • 6

    Reduce heat to low and stir in the butter and lemon juice, coating the shrimp and noodles with the garlic lemon butter sauce.

  • 7

    Plate the dish and top with diced avocado for a creamy texture. Adjust salt and pepper if needed before serving.

Pan-Seared Shrimp with Garlic Lemon Butter and Zucchini Noodles

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

Pan-Seared Shrimp with Garlic Lemon Butter and Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Pan-Seared Shrimp with Garlic Lemon Butter and Zucchini Noodles

Enjoy a bright, flavorful dish featuring succulent, pan-seared shrimp nestled atop a bed of lightly sautéed zucchini noodles, finished with a tangy garlic lemon butter sauce and a touch of creamy avocado for richness.

NUTRITION

363kcal
Protein
44.5g
Fat
21.4g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp (170g)

1 medium Zucchini (196g)

1 tsp Unsalted Butter (5g)

1 tsp Extra-Virgin Olive Oil (4.5g)

1/4 portion Avocado (50g)

2 cloves Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the shrimp dry and season lightly with salt and pepper.

  • 2

    Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Set aside.

  • 3

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

  • 4

    Increase the heat to medium-high and add the shrimp. Sear the shrimp for about 2 minutes per side until they turn pink and opaque.

  • 5

    Add the zucchini noodles to the skillet and toss gently with the shrimp, allowing them to warm through for about 1-2 minutes.

  • 6

    Reduce heat to low and stir in the butter and lemon juice, coating the shrimp and noodles with the garlic lemon butter sauce.

  • 7

    Plate the dish and top with diced avocado for a creamy texture. Adjust salt and pepper if needed before serving.