- 1.5 lb Shrimp, Peeled and Deveined
- 3 Zucchini, thinly sliced
- 2 Fresh Garlic Cloves, thinly sliced
- Zest of 1/2 a Lemon
- 2 tsp Fresh Lemon Juice
- Salt, to taste
Directions
- Heat olive oil in a wide skillet over low–medium heat.
- Add sliced garlic and gently warm 30–60 seconds until fragrant (do not brown).
- Add shrimp in a single layer. Season lightly with salt.
- Cook 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside.
- Add zucchini ribbons to the same pan. Toss gently and cook 2–3 minutes, just until softened.
- Return shrimp to the pan. Add lemon zest and lemon juice. Toss gently to combine.
- Remove from heat and fold in fresh herbs.
- Finish with a small drizzle of olive oil and serve immediately.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 5 oz. of Cooked Shrimp + 1.5 Cups of Cooked Zucchini Ribbons |
| Amount Per Serving | |
| Calories | 300 |
| Total Fat | 18 g |
| Saturated Fat | 3.1 g |
| Sodium | 260 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Protein | 28 g |
