Ingredients:
- 4 medium zucchini
- 1 large onion, chopped
- 1 pepper, chopped, any color
- 1 package shrimp from Betsy’s Pantry
- 2 cloves minced garlic
- 1 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1-2 tablespoons lemon juice
- 1 tablespoon olive oil
- salt and pepper to taste
- parsley, for topping
Directions:
Following directions for spiral slicer, cut the zucchini into noodles (hint: thicker zucchini produces the best noodles). Lightly pat the noodles dry with paper towels to extract any moisture. Place to the side while preparing other ingredients. While noodles dry, combine lemon juice, garlic, paprika, and chili flakes and mix well. Toss the shrimp in the mixture and set aside. Heat olive oil in a large skillet over medium high heat. When the pan is hot, add peppers and onions and cook until they begin to soften, about 5 minutes. Add the shrimp and marinade to the skillet and season with salt and pepper to taste. If using cooked shrimp, toss 1-2 minutes until warm. If using raw shrimp, cook 4-5 minutes, until shrimp is opaque. Mix the shrimp/veggie mixture into the zucchini noodles and sprinkle with parsley. Serves 4.
Nutritional Info Per Serving: (not including clean protein):
Calories: 206 Protein: 22g Carbs: 20g
