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Grilled Shrimp Over Zucchini Noodles

By Jason Fung, MD

Grilled Shrimp Over Zucchini Noodles

A great alternative to pasta! Recipe from allrecipes.com
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dinners + Mains
Cuisine American
Servings 5
Calories 415 kcal

Ingredients
  

  • 2 cups basil thinly sliced fresh
  • 9 tbsp olive oil divided
  • 1/3 cup almonds toasted, sliced, divided
  • 1 tbsp red wine vinegar
  • 1 shallot coarsely chopped
  • 1 lemon zested
  • 1/4 tsp red pepper flakes
  • 1 lb shrimp peeled and deveined
  • 5 zucchini
  • salt
  • pepper

Instructions
 

  • Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
  • Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
  • Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

Nutrition

Nutrition Facts
Grilled Shrimp Over Zucchini Noodles
Amount per Serving
Calories
415
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
229
mg
76
%
Sodium
 
724
mg
31
%
Potassium
 
726
mg
21
%
Carbohydrates
 
11
g
4
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
24
g
48
%
Vitamin A
 
928
IU
19
%
Vitamin C
 
52
mg
63
%
Calcium
 
211
mg
21
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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