Low Sodium Zoodles with Garlic Shrimp

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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1 tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ lb large shrimp (21–25 count), peeled and deveined
3 tbsp olive oil, divided
5 cloves garlic, thinly sliced
¼ tsp ground turmeric
¼ tsp ground ginger
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
¼ cup fresh parsley, roughly chopped
2 tbsp fresh basil, torn

For serving

lemon wedges, for serving (optional)

Instructions

1
Place the spiralized zucchini noodles in a colander set over the sink. Toss with 1/2 tsp of the salt and let stand for 10 minutes, then press gently with a clean kitchen towel to remove as much moisture as possible.
2
Pat the shrimp dry with paper towels and season with the remaining 1/2 tsp salt.

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