Mold Detox Friendly Zucchini Noodles with Garlic Shrimp
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 3 tbsp olive oil, divided
For the sauce
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!