Yield:
Category:
Method:Ingredients
- 2 teaspoons extra-virgin olive oil
- 12 peeled and deveined jumbo shrimp (1/2 pound)
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 2 garlic cloves, minced
- 2 medium zucchini (14 ounces total), spiralized using the thick setting and cut into 6-inch lengths
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 ounces crumbled feta cheese
- 1/4 teaspoon grated lemon zest
Instructions
- In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Season the shrimp with 1/2 teaspoon of the oregano, 1/8 teaspoon of the salt, and pepper to taste. Add the shrimp to the skillet and cook until they are just opaque, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the same skillet and add the garlic. Cook, stirring, until golden, 30 to 60 seconds (be careful not to burn it). Add the zucchini noodles, the remaining 1/2 teaspoon oregano, the remaining 1/8 teaspoon salt, and pepper to taste. Cook, stirring, until the zucchini is crisp-tender, 1 1/2 minutes. Add the lemon juice, stir and remove the pan from heat.
- Divide the noodles between 2 plates. Dividing evenly, top with the shrimp, feta, and lemon zest. Serve hot.
Notes
Calories 238 / Fat 10 g / Saturated Fat 4 g / Fiber 2.5 g / Protein 26 g
To make this recipe you’ll need:
Spiralizer (I use this one from Paderno but this one from Spiralizer has great reviews and was created by Ali Maffucci of Inspiralized)
Nonstick Skillet (I use these)
Tongs (I use these)
Recipe courtesy of Skinnytaste Fast and Slow by Gina Homolka