How To Make Shrimp with Zucchini Noodles and Lemon-Garlic Butter
Fresh zucchini noodles tossed with shrimp and flavored with lemon garlic butter is an easy dinner dish that’s low in both carbs and fats.
Serves:
Ingredients
- 5mediumzucchini
- 1tspsalt
- 3tbspbutter
- 2clovesgarlic,finely minced
- 1lbshrimp,peeled and deveined
- ¼tspblack pepper
- 1zest lemon
- 1½tsplemon juice
- fresh parsley,chopped, to garnish
Instructions
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Slice each zucchini down its length using a vegetable peeler or on a mandolin, creating long, thin ribbons. Lay the noodles out on paper towels in a single layer and sprinkle them with salt. Leave them to “sweat” for about 10 minutes.
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In a large skillet over medium heat, melt the butter. Tilt and swirl the pan gently to move the butter around. The butter will foam a bit, then begin to smell nutty and turn amber with small brown solids on the bottom.
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Once this happens, immediately pour butter into a heat-proof bowl, jar, or cup. Use a spatula to scrape all of the browned bits into the bowl. Add the minced garlic to butter and set aside.
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Pat the cleaned shrimp with a paper towel to remove any excess moisture, then toss them with a heavy pinch of salt and a pinch of pepper in a large bowl.
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Wipe the skillet used to melt the butter clean. Return it to medium-high heat. When the skillet is hot (but not smoking) add just enough oil to coat the bottom of the pan.
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Working in batches, cook the shrimp for about 2 minutes on each side. They should be pink and opaque, but not curled up too tightly. Transfer to a plate.
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Pat the excess moisture from the noodles. Place the skillet back over medium high heat, and add a bit of cooking oil (just enough to coat).
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Toss the zucchini gently in the pan so that it just begins to lose its stiffness. The whole process shouldn’t take more than 3 minutes. Remove the pan from heat.
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Whisk lemon zest and juice into the brown butter and garlic. Off the heat, add the shrimp back to the pan with the zucchini and pour the lemon-garlic butter over top.
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Toss to combine. Transfer to a serving platter or individual plates. Top with fresh parsley and serve.
Nutrition
- Calories: 207.24kcal
- Fat: 10.66g
- Saturated Fat: 5.99g
- Trans Fat: 0.37g
- Monounsaturated Fat: 2.49g
- Polyunsaturated Fat: 0.91g
- Carbohydrates: 11.00g
- Fiber: 3.07g
- Sugar: 6.59g
- Protein: 18.88g
- Cholesterol: 165.78mg
- Sodium: 909.31mg
- Calcium: 115.91mg
- Potassium: 822.12mg
- Iron: 1.52mg
- Vitamin A: 175.14µg
- Vitamin C: 57.91mg
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