We love this delicious and EASY recipe! Yummy… spicy shrimp with garlic, zucchini noodles, tomatoes and a squeeze of lemon juice… just try to not inhale it! Low-carb, gluten-free, high protein and rich in nutrients – a perfect combo for your fit bariatric lifestyle!
1 1/2 teaspoons olive oil
Pinch crushed red pepper flakes
4 oz peeled and deveined shrimp
2 cloves garlic, sliced thin and devided
1 medium zucchini, spiralized
Pinch salt and fresh black pepper
1/4 cup halved grape tomatoes
*Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes.
*Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
*Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish.
*Remove from heat and serve. Makes 1 serving.
Servings: 1, Size: 1 zucchini + shrimp
Protein: 25 grams
Carb: 14.5 grams
Fat: 9 grams
Paderno Spiral Vegetable Slicer is an all time FAVORITE cooking gadget. It’s the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more! Prior to owning one, I used my mandolin but it’s so much quicker and easier (and safer) with this fun gadget – you NEED one!!
This recipe was originally published on Skinnytaste.com