One of my favorite shrimp dishes to make is a four-ingredient zesty lemon butter shrimp. It is SO delicious I could eat it every day if possible. It does have lots of butter, though (thus its deliciousness ha!), so here’s an alternative lemon garlic shrimp recipe I adapted from SkinnyTaste.com. It has the awesome lemony flavor of the lemon butter shrimp, without the butter, and fresh healthy ingredients perfect for eating light.
To make “noodles” out of the zucchini, I used my GEFU spiral cutter. Love that thing!
WHAT YOU NEED:
- 1 tsp. Extra Virgin Olive Oil
- pinch crushed red pepper flakes
- 6 oz. frozen, precooked, de-veined, and peeled shrimp
- 1/2 tsp. minced garlic
- 1 small zucchini, spiral cut into noodle/ribbon shapes
- pinch salt
- 1 Tbs. lemon juice
- 1/4 c. halved cherry (or grape) tomatoes
WHAT YOU DO:
Heat a skillet over med-high heat.
Add oil and crushed red pepper flakes, then add shrimp.
Season with a pinch of salt, and cook 2-3 mins until the shrimp is heated through.
Add zucchini and tomatoes and toss lightly.
Remove from heat, add lemon juice, and serve.
I’m lovin’ the zoodles… Here’s another recipe I made, topped with tomato sauce.