Name: Lemon-Garlic Shrimp Zoodle Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 2 medium zucchini; 1 cup cherry tomatoes; 0.5 tbsp olive oil; 2 cloves garlic; 1 tbsp basil pesto; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp nutritional yeast

Nutrition

Per serving

486 calories

Protein: 59g; 46% of calories
Carbs: 26g; 20% of calories
Fat: 19g; 34% of calories

Instructions

Prep 10 min · Cook 10 min

Pat the shrimp dry with paper towels and season evenly with sea salt and black pepper.
Using a spiralizer, turn the zucchini into long noodles and set them aside on a paper towel to absorb excess moisture.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the skillet in a single layer and sear for 2 minutes per side until they are pink and opaque.
Stir in the minced garlic and halved cherry tomatoes, cooking for 2 minutes until the tomatoes begin to blister.
Add the zucchini noodles to the pan and toss gently with tongs for 1 to 2 minutes until just tender.
Remove the skillet from the heat and stir in the basil pesto and lemon juice until the noodles are well coated.
Divide into bowls and garnish with nutritional yeast for a savory, dairy-free finish.

Nutrition

Ingredients

Instructions

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