Low Sodium Zucchini Noodles with Garlic Shrimp

Total time30 min

Prep time15 min

Cook time15 min

Low Sodium Zucchini Noodles with Garlic Shrimp

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Ingredients

4 servings

For the zucchini noodles

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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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the shrimp

1 ½ lb large shrimp, peeled and deveined
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp olive oil, divided

For the sauce

5 cloves garlic, thinly sliced
¼ tsp red pepper flakes
½ cup chicken broth
2 tbsp fresh lemon juice
1 tbsp unsalted butter

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Spread the noodles in a single layer on paper towels, sprinkle with ½ tsp salt, and let stand for 10 minutes. Pat dry thoroughly with additional paper towels to remove as much moisture as possible.
2
Pat the shrimp dry with paper towels and season with ½ tsp salt and ¼ tsp black pepper.

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