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 wings 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
- 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.
- While the shrimp are marinating, make the zoodles with your spiralizer (or you can buy them pre-packaged).
- 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.
- 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 ¼ tsp Kosher salt. Let it simmer for a few minutes until sauce thickens a little.
- Add zoodles to the pan then toss to coat in the sauce. Add shrimp back in and garnish with more parsley, if you wish.
