This dish is simple and quick. If you are short on time, but looking for something healthy and light, this is the dish for you. To make it even faster, I bought Green Giant frozen zucchini veggie spirals instead of spiraling myself. From start to finish this dish took about 20 minutes. If you are making your own spirals rather than cooking the zucchini with the shrimp, be sure to cook fresh zucchini noodles to soften, then combine with cooked shrimp. Cilantro is a must for this dish, it adds a lot of flavor, if you’re not a cilantro fan add a spice of your choice to aid in the flavor profile. This dish is also an easy one to add other vegetables and spices of your choice, have fun with it and mix it up 🙂 We paired this dish was a Caesar salad, delicious!
Serves: 2 | Serving Size: 1/2 of prepared dish
Ingredients:
- 12oz shrimp, shelled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/4 cup vegetable broth
- 1 teaspoon honey
- Juice of 1 1/2 lime
- 2 packages of frozen Green Giant zucchini spirals – cooked according it microwave directions.
- Salt and fresh cracked pepper to taste
- 1 teaspoon lime zest
- 2 tablespoons cilantro, chopped
Directions:
- In a bowl, combine 1 tablespoon olive oil, garlic, red pepper flakes, 1 tablespoon cilantro, honey, lime juice and lime zest. Add uncooked shrimp and toss to mix well. Marinate for up to 20 minutes.
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add shrimp in a single layer and cook, without stirring, until beginning to brown, about 60 seconds. Flip shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds. Add vegetable broth, cooked zucchini noodles and salt and pepper to taste. Continually toss everything until well combined and some of the broth cooks off.
- Serve immediately topped with additional cilantro, enjoy!
Nutrition Information:
Per serving: Calories: 311; Total Fat: 14g; Cholesterol: 260mg; Sodium: 699mg; Total Carbohydrates: 16g; Dietary Fiber: 5g; Sugars: 8g; Protein: 47g
Nutrition Bonus: Potassium: 951mg; Vitamin A: 68%; Vitamin C: 25%; Calcium: 73%; Iron: 21%
Click here for original recipe. Recipe updated 11/3/19
