Description
A delightful dish combining zucchini and shrimp in a tangy lemon-garlic sauce, perfect for a light and healthy meal.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 8 oz shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes.
- Stir in the heavy cream or coconut milk, lemon juice, and lemon zest.
- Add the spiralized zucchini and toss to coat. Cook for another 2-3 minutes until zucchini is tender but still crisp.
- Serve immediately, garnished with fresh parsley.
Notes
Do not overcook the zucchini for the best texture. Adjust lemon zest to your taste, and add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg