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Garlic Shrimp with Zucchini Noodles-3
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Garlic Shrimp with Zucchini Noodles

This is a quick and easy Garlic Shrimp with Zucchini Noodles recipe loaded with nutrients that make a healthy and delicious gluten-free and paleo weeknight meal.  
Course Main Course
Cuisine American
Keyword dinner, gluten-free, healthy, low-carb, lunch, paleo, seafood, Special Diet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 187kcal

Ingredients

  • 1 tsp extra virgin olive oil
  • 1/3 cup onion, diced
  • 3 garlic clove minced
  • ½ cup diced tomato in juice (if you use tomato from a can)
  • 1 cup fresh shrimp
  • Salt and ground black pepper
  • 2 medium zucchinis blade c, noodles trimmed
  • 1 tbsp feta cheese optional - don't add cheese if you want to make it paleo friendly

Instructions

  • In a skillet, heat olive oil over medium-high heat.
  • Add onion and cook until they are golden brown.
  • Add garlic and cook it for about 30 seconds.
  • Now it is time to add the diced tomato and shrimp.
  • Garnishing with salt and pepper.
  • Lower heat to medium-low and simmer for 5-7 minutes.
  • Add parsley and stir to combine everything really well.
  • While the sauce is cooking, prepare the zucchini noodles using a spiralizer. Using a knife, chop the ends off the zucchinis.
  • Cut the zucchinis in half. Using a spiralizer fitted with a shredder blade C, secure and spiralize the zucchini.
  • Use kitchen scissors to trim noodles as the noodles come out. If you don’t trim, your noodles will be very long. I prefer to trim because they’re easier to eat. Set the noodles aside.
  • After the sauce has cooked, toss in zucchini noodles using tongs and let cook for 3 minutes.
  • Garnishing with feta cheese.

Notes

  • Avoid buying super large zucchinis as they're more watery than smaller ones.
  • There's no need to peel the zucchini before you spiralize them. Just make sure to wash them beforehand.
  • If you use frozen shrimp for this recipe, just make sure it is fully thawed before cooking.
  • To store: I don't recommend storing this recipe for too long as the zucchini can become watery. Try to eat this recipe within 2 days of making it.
  • To reheat: You can reheat the zucchini noodles by gently tossing it in a skillet or microwaving it.

Nutrition

Serving: 1/4 | Calories: 187kcal | Carbohydrates: 10g | Protein: 27g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 227mg | Sodium: 440mg | Potassium: 542mg | Fiber: 2g | Sugar: 4g