Servings: 2 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Ingredients:
- 12 oz large shrimp, peeled and deveined
- 2 medium zucchinis, ribboned with a vegetable peeler
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
Instructions:
- Heat butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
- Remove shrimp and set aside. In the same skillet, add zucchini ribbons and lemon juice, sautéing for 2 minutes until just tender.
- Return shrimp to the skillet, toss to combine, and sprinkle with parsley.
- Serve immediately.
Nutritional Information (per serving):
- Calories: 230 kcal
- Carbohydrates: 6g (Net Carbs: 4g)
- Protein: 24g
- Fat: 12g
- Fiber: 2g
- Sugar: 3g
Tips:
- Pat shrimp dry before cooking for better browning.
- Use a mandoline for uniform zucchini ribbons.
- Add a pinch of red pepper flakes for a spicy twist.