Pan-Seared Shrimp with Lemon Herb Zucchini

Succulent shrimp quickly pan-seared with vibrant lemon, garlic, and fresh herbs, served alongside tender zucchini noodles for a light yet satisfying meal.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.63/serving

Dietary

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

Tags

• healthy
• quick
• sauté
• savory

Ingredients

• 1 pound shrimp (large, peeled and deveined)
• 2 tablespoon olive oil
• 2 clove garlic (minced)
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 teaspoon sea salt
• 1 tablespoon lemon juice (fresh)
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon fresh dill (chopped)
• 2 zucchinis (medium, spiralized or julienned)

Instructions

1. Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, the minced garlic, 1/4 teaspoon of black pepper, and sea salt. Set aside.
2. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque.
3. Remove shrimp from the skillet and set aside. In the same skillet, add the spiralized zucchini. Sauté for 2 to 3 minutes, stirring occasionally, until tender-crisp.
4. Return the shrimp to the skillet. Stir in the fresh lemon juice, chopped fresh parsley, and chopped fresh dill. Toss gently to combine and heat through for 1 minute.
5. Serve immediately, garnishing with an extra sprinkle of black pepper if desired.

Notes

Ensure the shrimp are completely dry before seasoning to achieve a good sear. Do not overcook the shrimp, as they can become tough quickly.

Nutrition (per serving)

• Calories: 300
• Protein: 37.1 g
• Carbohydrates: 8.5 g
• Fat: 13.9 g
• Fiber: 2.2 g
• Sodium: 350 mg
• Saturated Fat: 2 g
• Sugar: 3 g
• Cholesterol: 280 mg