Healthy Dinner Recipes Low Calorie Easy
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Low-Carb, Low-Calorie
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into “zoodles”
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes (optional)
- 1 large lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Start by prepping your vegetables. Use a spiralizer to turn the zucchini into thin, noodle-like strands. If you do not have a spiralizer, a julienne peeler or a sharp knife works just as well to create thin strips. Pat the shrimp dry with a paper towel to ensure they sear properly. Mince the garlic and chop the fresh parsley so everything is ready to go, as the cooking process happens very quickly.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic and red pepper flakes. Sauté for about 30 to 60 seconds until the garlic becomes fragrant but not brown. Add the shrimp to the pan in a single layer. Season with salt and pepper. Cook the shrimp for 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate to prevent overcooking.
- In the same skillet, add the zucchini noodles. Toss them in the remaining garlic oil for about 2 to 3 minutes. Do not overcook them; you want them to be “al dente” so they maintain a slight crunch. Add the cooked shrimp back into the pan. Pour in the lemon juice and sprinkle the lemon zest and fresh parsley over the top. Toss everything together for 1 minute to combine the flavors. Serve immediately, topped with a sprinkle of Parmesan cheese if desired.