Ingredients
4
4 servings
- •2 tablespoons olive oil
- •2 cloves garlic, minced
- •1 pound large shrimp, peeled and deveined
- •salt and ground black pepper to taste
- •20 cherry tomatoes
- •⅓ cup pitted Kalamata olives, coarsely chopped
- •4 medium zucchini, cut into noodles with a spiralizer
- •2 teaspoons oregano
- •1 lemon, juiced
- •⅓ cup crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant, 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink, 2 to 3 minutes on each side. Remove to a bowl.
- Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes.
- Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 398
- Carbohydrate: 26g
- Fat: 24g
- Fiber: 5g
- Protein: 25g
- Sugar: 4g
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