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Garlic Shrimp and Zucchini Noodles

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This Garlic Shrimp and Zucchini Noodles recipe combines tender shrimp with spiralized zucchini noodles, cooked in a zesty garlic and lemon sauce. Perfect for keto or low-carb diets, it’s a quick and healthy one-pan meal. Enjoy this flavorful, low-carb alternative to traditional pasta in under 30 minutes. Great for weeknight dinners or lunch!

Ingredients

  • Fresh or frozen shrimp (peeled, deveined, and cleaned)
  • Zucchini (spiralized into noodles)
  • Garlic (minced or finely chopped)
  • Red chili flakes (optional, adjust according to taste)
  • Lemon juice (freshly squeezed)
  • Olive oil (for sautéing)
  • Salt and pepper (to taste)
  • Fresh parsley (finely chopped)

Instructions

  • Heat olive oil in a large skillet over medium heat. Add minced garlic and red chili flakes (if using), sauté for 1-2 minutes until fragrant.
  • Add the shrimp to the skillet, seasoning with salt, pepper, and a squeeze of lemon juice. Cook for 2-3 minutes on each side, or until pink and fully cooked. Remove shrimp and set aside.
  • In the same skillet, add the zucchini noodles. Cook over medium-high heat for 3-4 minutes until tender, seasoning with salt and pepper.
  • Add the shrimp back into the skillet with zucchini noodles, toss to combine, and cook for an additional minute.
  • Garnish with chopped parsley and serve immediately.

Notes

  • If you prefer more heat, increase the red chili flakes or add a few dashes of hot sauce.
  • Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of olive oil.