Garlic Butter Shrimp with Zucchini Noodles

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein alternative.

Use a vegetable spiralizer to create zucchini noodles, using the indoor hair blade attachment for smaller noodles.

Mix together all dry spices in a bowl and set aside.

In a large skillet, melt butter over medium-high heat.

Add minced garlic to the melted butter and cook for 1 minute until fragrant but not browned.

Add shrimp to the skillet along with the mixed dry spices and cook until shrimp starts to turn pink, about 7 minutes for large shrimp.

Pour in chicken broth for a saucier noodle, or skip if you prefer drier noodles. Optionally add 1 teaspoon chicken bouillon powder for extra flavor.

Once shrimp is fully cooked, add the juice of half a lime and cook for another minute.

Scoop the shrimp into a bowl using a slotted spoon and set aside.

In the same skillet, add all of the zucchini noodles into the sauce and stir occasionally with tongs while cooking.

After a few minutes, when the noodles are done cooking, add the cooked shrimp back into the pan and mix with the zucchini noodles to combine.

Serve the noodles while still hot and garnish with fresh chopped parsley. Optionally sprinkle with grated parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens