Name: Shrimp and zucchini garlic sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup long-grain brown rice; 1/2 cup water; 1/2 tsp salt; 8 oz raw shrimp, peeled and deveined; 1 medium zucchini, spiralized into noodles; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/2 tsp red pepper flakes; 1 tbsp lemon juice

Nutrition

Per serving

419 calories

Protein: 41g; 39% of calories
Carbs: 45g; 43% of calories
Fat: 8g; 18% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 30 min

In a small saucepan, combine the brown rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 35 minutes until water is absorbed.
Remove the rice from the heat and let it sit covered to steam for 5 minutes. While the rice rests, spiralize the zucchini and pat the shrimp dry.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 2 minutes. Flip the shrimp, add the minced garlic and red pepper flakes, and cook for 2 minutes more until opaque and firm. Done when opaque in the center, 145°F.
Transfer the shrimp to a plate. Add the zucchini noodles and the remaining salt to the skillet. Sauté for 2 minutes until just tender but still bright green.
Return the shrimp to the skillet and toss with the lemon juice for 30 seconds. Fluff the brown rice with a fork and plate beside the shrimp and zucchini.

Nutrition

Ingredients

Instructions

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