Anti Inflammatory Zucchini Noodles with Garlic Shrimp
Total time30 min
Prep time15 min
Cook time15 min
4.8(10)
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Learn more →Ingredients
4 servings
For the zucchini noodles
- 4 medium zucchini (about 2 lb total)
- ½ tsp salt
For the shrimp
- 1 ½ lb large shrimp, peeled and deveined
- ½ tsp salt
- 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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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