Kids love to spiralize things, and this is a fun way to get them involved in cooking. At the dinner table you can even have a contest to see who can find the longest zoodle. It also comes together in a short time for a quick meal. You can switch out the shrimp for chicken or even edamame for a plant-based version.
2 medium zucchini
½ teaspoon salt (divided)
3 garlic cloves
1 lb. shrimp, shelled and deveined
1 Tbsp olive oil
1 Tbsp butter
Pepper to taste
1 tsp oregano
¼ tsp pepper
Parsley for garnish
Juice from 1 lemon
OPTIONAL ADD ONS
Spice it up with 1/8 teaspoon crushed red pepper
Spiralize zucchini. Set in colander and add ¼ tsp salt. Set aside for 20-30 minutes.
Heat olive oil in pan. Add shrimp. Cook for 1 minute. Add garlic, oregano, red pepper, ¼ tsp. salt and pepper. Cook shrimp until no longer pink.
Transfer shrimp into bowl and set aside. Add butter to hot pan. Add spiraled zucchini to pan and cook for two minutes until heated through.
Add shrimp back to pan. Squeeze lemon over. Transfer to bowl and serve. Garnish with parsley.
Per one serving: 174 Calories, 147 mg Cholesterol, 8 g Total Fat, 3 g Saturated Fat, 435 mg Sodium, 5 g Carbohydrate, 1 g Fiber, 20 g Protein