Lemon-Garlic Shrimp with Zoodles

As we near the end of summer, I thought I’d share this bright and lemony shrimp recipe. Why? Because it’s delicious and it’s low carb. I think that’s what summer is all about, right? Honestly, all I know is I’m ready for Football season – I’m much more of a wingsΒ and sweats kinda gal, ya know? But whatever, this is fine. I like making “healthy” taste good. I like to think I’m good at that.

I created a few seafood recipes for Coastal Living magazine recently (insert high five emoji here), and I really love the way they came out. Enjoy the last days of summer! I know I will *good riddance, sweatstache*

Lemon-Garlic Shrimp with Zoodles

  • 1 lb shrimp, cleaned and deveined, tails removed
  • Juice and zest of 1 lemon
  • 1 tsp + 1/4 tsp Kosher salt
  • 4 cloves of garlic, finely chopped
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp unsalted butter
  • 1 Tsp all-purpose flour
  • 1 Cup chicken broth
  • Pinch of chili flakes
  • 3 zucchini, made into “zoodles”

Directions

  1. In a medium bowl, add oil, garlic, parsley, 1 tsp Kosher salt and chili flakes. Stir together to combine. Add shrimp and toss to coat. Cover and refrigerate for 20 minutes.
  2. While the shrimp are marinating, make the zoodles with your spiralizer (or you can buy them pre-packaged).
  3. Place a large skillet over medium-high heat. Add butter. Once the pan is hot and butter is melted (but not brown), add shrimp to the pan in a single layer. Try not to move them around much while they cook. They should take 1-2 minutes per side, and will curl up/turn pink. Flip and cook the other side for another minute. Squeeze a bit of lemon on top and remove shrimp from pan and keep warm. Don’t drain the butter/garlic leftover from the marinated shrimp.
  4. To the same pan, add the flour and stir into the butter/garlic mixture, creating a roux. Add chicken broth and lemon juice/zest. Add ΒΌ tsp Kosher salt. Let it simmer for a few minutes until sauce thickens a little.
  5. Add zoodles to the pan then toss to coat in the sauce. Add shrimp back in and garnish with more parsley, if you wish.

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