Shrimp with Zucchini Noodles
Recipes · Dinner · Recipe, Typed Supps
A lighter, lower-carb take on shrimp scampi.
Allergens and patterns
Contains crustaceans, milk. Fits: Gluten-free.
Ingredients
- 20 medium shrimp (300g) Shrimp — Very high protein for very few calories, and cooks in just a couple of minutes.
- 2 large, spiralized (400g) Zucchini — Stands in for pasta — far fewer calories and carbs, with the same forkful texture once spiralized.
- 1 cup, halved cherry tomatoes (150g) Tomatoes — Bursts of juiciness and lycopene through the dish.
- 3 cloves (9g) Garlic (Fresh) — The backbone of a scampi-style sauce.
- 1.5 tbsp Olive Oil — The base of the sauce, carrying the garlic and basil flavour.
- a small handful, grated (20g) Parmesan — A little goes a long way for savoury depth and extra protein.
- a small handful (8g) Basil — Fresh, aromatic finish that’s classic with tomato and garlic.
Nutrition per serving
- Calories: 267 kcal
- Protein: 25.9g
- Carbohydrate: 7.1g
- of which sugars: 6.4g
- Fat: 14.2g
- of which saturated: 3.7g
- Fibre: 3.7g
- Sodium: 867.3mg
Method
- Heat the olive oil in a large pan and cook the garlic for 30 seconds until fragrant.
- Add the shrimp and cook for 2–3 minutes per side until pink and opaque, then set aside.
- Add the tomatoes to the pan and cook for 2 minutes until they start to soften.
- Add the zucchini noodles and toss for 1–2 minutes — just enough to warm through, not soften completely.
- Return the shrimp to the pan, top with parmesan and basil, and serve immediately.
Nutrients it supplies
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