Garlic Shrimp with Zucchini Ribbons

Plump shrimp quickly sautéed with aromatic garlic, fresh herbs, and briny olives, served over tender zucchini ribbons for a light and flavorful low-carb meal.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $6.85/serving

Dietary

• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• Paleo
• Low-Sugar
• High-Protein
• Whole30

Tags

• quick

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (large, peeled and deveined)
• 3 clove garlic (minced)
• 0.25 cup black olives (sliced)
• 0.25 teaspoon red pepper flakes
• 0.25 cup chicken broth (low-sodium)
• 1 tablespoon lemon juice
• 2 zucchinis (cut into ribbons or spiralized)
• 2 tablespoon fresh parsley (chopped)
• 0.125 teaspoon kosher salt
• 0.125 teaspoon black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add peeled and deveined shrimp, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from skillet and set aside.
2. Add minced garlic, sliced black olives, and optional red pepper flakes to the same skillet. Sauté for 1-2 minutes until fragrant.
3. Pour in 1/4 cup low-sodium chicken broth and 1 tablespoon lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
4. Add zucchini ribbons to the skillet and toss quickly with the sauce for 1-2 minutes until just tender-crisp.
5. Return the cooked shrimp to the skillet and toss everything together. Stir in 2 tablespoons chopped fresh parsley. Serve immediately.

Notes

If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons of zucchini.

Nutrition (per serving)

• Calories: 357
• Protein: 51.7 g
• Carbohydrates: 8.2 g
• Fat: 11.6 g
• Fiber: 2.5 g
• Sodium: 905 mg
• Saturated Fat: 1.8 g
• Sugar: 3.5 g
• Cholesterol: 450 mg