Spicy shrimp with garlic, zucchini noodles (zoodles), tomatoes and a squeeze of lemon – I just inhaled this EASY low-carb, gluten-free, paleo-friendly dish for lunch which took less than 20 minutes to make, start to finish and it was DELICIOUS!
Ingredients
- 1 1/2 teaspoons olive oil
- ▢pinch crushed red pepper flakes
- ▢4 oz peeled and deveined shrimp
- ▢2 cloves garlic, sliced thin and devided
- ▢1 medium, 7 oz zucchini, spiralized
- ▢pinch salt and fresh black pepper
- ▢1/4 lemon
- ▢1/4 cup halved grape tomatoes
Instructions
- Heat a medium nonstick 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.
- 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.
Nutrition
Serving: 1 zucchini + shrimp, Calories: 235.5 kcal, Carbohydrates: 14.5 g, Protein: 25 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 173 mg, Sodium: 179 mg, Fiber: 4 g, Sugar: 4 g
