This easy low-card one-pot lemon cilantro shrimp zoodles dish is full of color and bursting and you can have this on the dinner table in 20 minutes!
Ingredients for this dish
- butter
- zucchini
- shrimp
- garlic
- lemon
- cilantro
- white wine
- red pepper flakes
Making zucchini noodles:
- Making the zucchini noodles is easiest with a spiralizer, but you can make the zucchini noodles using a julienne vegetable peeler as well.
- Never peel the zucchinis because the skin is what gives the pasta that little extra crunch.
- Zucchini noodles cook very fast so be very careful not to overcook them because they will become mushy and lose all texture.
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Lemon Cilantro Shrimp Zoodles
This easy low-card one-pot lemon cilantro shrimp zoodles dish is full of color and bursting and you can have this on the dinner table in 20 minutes!
Nutrition per portion
Ingredients
- 2 tablespoons butter, divided
- 1 pound 13-15 count shrimp peeled and deveined
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine or chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 4 medium zucchini, spiralized
- 1 teaspoon lemon zest
- 2 tablespoons cilantro, chopped
- salt and black pepper, to taste
Method
In a pan, over medium-high heat melt 1 tablespoon of butter, season the shrimp with salt and pepper and cook until the shrimp are pink about 2 minutes per side. Remove from pan and set aside. Melt the other tablespoon of butter to the pan, add the garlic cook until fragrant, about 1 minute. Stir in white wine, lemon juice, simmer for 2 minutes. Add the zucchini noodles, cook until tender, about 2 minutes. Add the shrimp, red pepper flakes, lemon rest, cilantro toss it all together remove from heat, season with salt and pepper. serve immediatelyLeave a comment below or take a photo and tag me on Instagram with #saltedyum
