The perfect recipe for a light, refreshing taste on a warm summer day. Each forkful will burst with a lemony tang, and be calmed by the flavorful garlic. Simple flavors combined to create a superb dish! Lemons are high in vitamin C, a natural antioxidant which enhances the immune system and has antiviral and antibacterial properties. And garlic is called an “immune boosting superstar” by WebMD, because just one clove contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds — powerful enough to wipe out bacteria and infection. This dish is ready to eat in 30 minutes!
Lemon Garlic Zoodles
Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
4 zucchinis 2 tbsp. grass-fed butter 4 cloves garlic, minced 1 ½ lbs. shrimp, raw, peeled Pinch salt and pepper 1 lemon, juice and zest ¼ cup bone broth, chicken Pinch red pepper flakes ¼ cup parsley, chopped
Using a spiralizer, make zucchini noodles by removing the ends, placing the zucchini in the spiralizer and spinning, using the blade to chop the vegetable into thin strips. If you don’t own a spiralizer, you can use a julienne peeler to cut thick slices of zucchini and pull them apart using your hands. You can also purchase pre-made zucchini noodles to save time. Set noodles aside.
In a large skillet, heat 1 tbsp butter over a medium-high heat. Add shrimp, garlic, and salt and pepper. Cook for 2-3 minutes or until shrimp has cooked through. Set aside.
Add remaining butter, lemon juice, lemon zest, bone broth and red pepper flakes to the skillet and simmer for 2 minutes. Add parsley and zucchini and cook for 1 minute. Add the cooked shrimp, toss to combine, and serve immediately.
Can’t find zucchini? This recipe works with any vegetable that can be spiralized such as summer squash, butternut squash and sweet potato. You can also use hearts of palm “noodles”. The shrimp can also be substituted for any protein that you have on hand.
Calories: 267 Fat: 15g Carb: 3g Fiber: 2g Protein: 31g