Lemon-Garlic Shrimp with Zoodles
This Lemon-Garlic Shrimp with Zoodles recipe makes for a zesty, light and flavorful dish. It features zucchini noodles, perfect for a quick and refreshing weeknight dinner.
4 Serving(s)
Ingredients
- 1 lb. raw shrimp (21–25 count), tail-off, peeled and deveined
- 1/2 lemon, zested and juiced (about 1 1/2 tbsp. juice)
- 3 tbsp. jarred minced garlic
- 3 tbsp. olive oil, divided
- 1 tsp. crushed red pepper, plus more for garnish
- 1/4 cup unsalted chicken stock
- 4 medium zucchini, trimmed and spiral-sliced
- lemon slices, for garnish
- fresh chopped Italian parsley, for garnish
Instructions
- In a medium bowl, stir together shrimp, lemon zest and juice, garlic, 1 tablespoon oil and crushed red pepper. Refrigerate, covered, 20 minutes.
- In a large skillet, heat oil over medium-high. Add shrimp (with marinade) in a single layer; cook until slightly browned, 2 minutes. Stir, then continue cooking until shrimp is just beginning to turn pink, 1–2 minutes. Transfer to a plate and cover to keep warm.
- Stir chicken stock into skillet; bring to a simmer, gently scraping bottom with a wooden spoon, until liquid is reduced by half, 2–3 minutes.
- Add zucchini; cook until al dente, about 2 minutes. Gently stir in shrimp and, if desired, season with salt and black pepper. Garnish with red pepper, lemon slices, parsley and, if desired, Schnucks finely shredded Parmesan cheese. Serve immediately.
Nutrition Facts
216 Calories Per ServingFat: 12gSaturated Fat: 2gCholesterol: 170mgSodium: 202mgCarbohydrates: 5gFiber: 2gSugars: 3gProtein: 21gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe