Garlic Lemon Shrimp Zoodles with Chickpea and Tomato Salad

Name: Garlic Lemon Shrimp Zoodles with Chickpea and Tomato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound large shrimp (peeled and deveined); 2 tablespoon olive oil; 4 clove garlic (minced); 1 lemon (half juiced, half thinly sliced for garnish); 0.25 cup fresh parsley (chopped); 3 zucchinis (medium, spiralized into 'zoodles'); 1 can chickpeas (rinsed and drained); 1 cup cherry tomatoes (halved); 0.5 English cucumber (diced); 1 tablespoon red wine vinegar; 1 teaspoon salt; 0.5 teaspoon black pepper

Zesty lemon garlic shrimp served over crisp zucchini noodles, complemented by a fresh and bright chickpea and cherry tomato salad. A light, high-protein, and high-fiber meal ready in under 30 minutes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.42/serving

Dietary

Low-Sugar
High-Protein
High-Fiber
Dairy-Free
Nut-Free
Gluten-Free
Pescatarian

Ingredients

1 pound large shrimp (peeled and deveined)
2 tablespoon olive oil
4 clove garlic (minced)
1 lemon (half juiced, half thinly sliced for garnish)
0.25 cup fresh parsley (chopped)
3 zucchinis (medium, spiralized into 'zoodles')
1 can chickpeas (rinsed and drained)
1 cup cherry tomatoes (halved)
0.5 English cucumber (diced)
1 tablespoon red wine vinegar
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Prepare the chickpea and tomato salad: In a medium bowl, combine rinsed chickpeas, halved cherry tomatoes, and diced English cucumber. Drizzle with red wine vinegar and 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to combine and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add shrimp, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon olive oil and the spiralized zucchini noodles. Cook for 2-3 minutes, tossing frequently, until they are tender-crisp. Do not overcook. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Return the cooked shrimp to the skillet with the zucchini noodles. Squeeze in the lemon juice and stir in the chopped fresh parsley.
Divide the zoodles and shrimp among four plates. Serve with a generous side of the chickpea and tomato salad. Garnish with lemon slices, if desired.

Notes

Ensure you don't overcook the zucchini noodles, as they can become watery. A spiralizer makes quick work of preparing them, or you can buy pre-packaged zoodles.

Nutrition (per serving)

Calories: 348
Protein: 31.6 g
Carbohydrates: 33.7 g
Fat: 10.1 g
Fiber: 7.6 g
Sodium: 1903 mg
Saturated Fat: 1 g
Sugar: 9.2 g
Cholesterol: 200 mg