Ingredients
6
6 servings
- •4 medium zucchinis
- •1 tablespoon oil
- •1 lb medium shrimp, or large shrimp, peeled and deveined
- •1 teaspoon salt
- •½ teaspoon black pepper
- •½ teaspoon red pepper flakes
- •3 cloves garlic, minced
- •¼ cup low-sodium chicken broth
- •1 lemon, juiced
- •fresh parsley, for garnish
Instructions
- Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
- Heat the oil over medium-high heat in a large, nonstick skillet.
- Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes.
- Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
- Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
- Sprinkle with chopped fresh parsley leaves and serve.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 164
- Carbohydrate: 9g
- Fat: 6g
- Fiber: 2g
- Protein: 17g
- Sugar: 3g
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