Garlic Shrimp Zucchini Noodle Toss

Succulent shrimp are quickly sautéed with fresh garlic, sun-dried tomatoes, and a generous tangle of zucchini noodles and spinach, creating a light yet satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Low-Calorie
• High-Protein
• Low-Sodium
• Low-Sugar
• Low-Carb
• Low-Saturated-Fat
• Pescatarian
• Low-Fat

Tags

• one-pot
• sauté
• quick
• healthy
• fresh
• savory
• tangy

Ingredients

• 1.5 pound raw shrimp (peeled, deveined)
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 2 tablespoon sun-dried tomatoes (oil-packed, drained, minced)
• 0.5 teaspoon red pepper flakes
• 4 zucchinis (large, spiralized into noodles)
• 8 cup fresh spinach
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon lemon juice
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the raw shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
2. Add the minced garlic, sun-dried tomatoes, and red pepper flakes (if using) to the same skillet. Sauté for 1 minute until fragrant.
3. Add the zucchini noodles and fresh spinach to the skillet. Cook for 3-5 minutes, tossing frequently, until the spinach wilts and the zucchini noodles are tender-crisp. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Return the cooked shrimp to the skillet. Drizzle with 2 tablespoons fresh lemon juice and toss gently to combine. Garnish with fresh parsley, if desired, before serving.

Notes

Ensure you don't overcook the zucchini noodles to keep them tender-crisp. You can blanch them for 30 seconds if you prefer a softer texture.

Nutrition (per serving)

• Calories: 270
• Protein: 38.1 g
• Carbohydrates: 14.2 g
• Fat: 7.5 g
• Fiber: 7.9 g
• Sodium: 294 mg
• Saturated Fat: 1 g
• Sugar: 4.7 g
• Cholesterol: 150 mg