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11Ingredients
30Minutes
110Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 medium zucchini (about 8 oz each)
- 1/2 Tbsp. unsalted butter
- 2 tsp. extra-virgin olive oil (. divided)
- 4 garlic cloves (minced, divided)
- 12 deveined shrimp (large peeled and, about 6.5 oz)
- kosher salt (to taste)
- freshly ground black pepper
- 1 Tbsp. fresh parsley leaves (chopped)
- 1/2 tsp. grated lemon zest (fresh)
- 3 Tbsp. lemon juice (freshly squeezed, from 1 lemon)
- 1/8 tsp. hot red pepper flakes
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium410mg17% |
| Potassium580mg17% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C90% |
| Calcium6% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Stella 5 years ago
Delicious! To keep the zoodles from forming into a soggy mess, after sauteeing the shrimp, I removed everything from the heat and combined the remaining ingredients in a separate bowl. I then wrapped in a towel while storing in the fridge so the zoodles could continue dehydrate. Yum!