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Zucchini Noodles made with lemon and garlic spicy shrimp
Today it's finally starting to feel like spring! Before you
know it summer will be here. I've been concern about my unhealthy eating
instead eating unhealthy food with lots of fats then going to gym to burn the
fat instead I could eat healthy and reduce working hard in gym. Eating unhealthy
and working out in gym does not have any potential benefits it’s pointless so it’s
great to start the workout in in the kitchen first so now that winter is over
I have been cutting down on my carbs and making my calories count.
So I decided to make
the spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of
lemon juice I enjoyed making this Easy low-carb, gluten-free and paleo-friendly
dish for lunch. In this dish instead of using pasta I swapped it for
zucchini noodles. It’s easier to make zucchini noodles using vegetable
slicer as this can also help to cut sweet potato spirals, carrot ribbons and
more!
I find that the trick with
zucchini is to not overcook it. Zucchinis are naturally pretty watery and if
you cook them down too much, they turn into watery mush. This applies to all
zucchini, but especially so with zucchini noodles. They really don’t need too
much heat, all you want to do is soften them a bit. Zucchini noodles work
awesome in this recipe but you can also use pasta instead. I found this
gem of a recipe in last month’s skinny taste web site which happens to be one
of my favourite sources for inspiration. The original recipe called for
linguine and squid, but I swapped both out for zoodles and shrimps.
Directions
Step 1
Heat a medium non-stick skillet over
medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add
the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half
of the garlic and continue cooking 1 more minute, or until the shrimp is cooked
through and opaque. Set aside on a dish.
Step 2
Add the remaining 1/2 teaspoon oil and garlic
to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2
minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the
dish. Remove from heat and serve.
Ingredients
·
1 1/2 teaspoons olive oil
·
pinch crushed red pepper flakes
·
4 oz peeled and deveined shrimp
·
2 cloves garlic, sliced thin and divided
·
1 medium zucchini, spiralled
·
pinch salt and fresh black pepper
·
1/4 lemon
·
1/4 cup halved grape tomatoes
Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp
Servings:
1 • Size: 1 zucchini + shrimp • Points +: 6 pts • Smart Points: 8
Calories:
235.5 • Fat: 9 g • Carb: 14.5 g • Fibre: 4 g • Protein: 25 g • Sugar: 4 g
Sodium:
179 mg (without salt) • Cholesterol: 173 g
