Garlic Shrimp Zucchini Noodles
See post for additional recipe details. Use whatever size of shrimp you prefer. We like anywhere from 16-30 shimp per pound size. We used a Spiralizer to create the zucchini noodles.
Ingredients
- 2 medium zucchini
- 1 pound raw shrimp , shelled and de-veined
- 2 Tablespoons butter (or olive oil)
- 3 cloves garlic , minced (or to taste)
- 3/4 cup parmesan cheese (approximately)
- salt , to taste
- black pepper , to taste
- 1/4 teaspoon red chili flakes
- Lemon wedges , optional
Equipment
- Spiralizer
Instructions
- Spiralize or cut the zucchini into noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
- Heat a large pan on medium-high heat. Melt butter or add the olive oil, and then add the garlic and shrimp. Cook the shrimp until it is pink and cooked through. Make sure the heat isn't too high or the garlic may burn.
- Add zucchini noodles and cook until tender, about 3-5 minutes. Zucchini noodles cook really fast, so taste a strand as you cook and decide how firm or "al-dente" you want the zucchini. Don't overcook the zucchini noodles or else they'll become mush.
- Remove the pan from the heat, the stir in the parmesan cheese and squeeze some lemon juice over the zucchini and shrimp. Season well with salt and pepper to taste. Add chili flakes if desired and serve warm.
If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).
Nutrition
Calories: 257kcal, Carbohydrates: 4g, Protein: 31g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 314mg, Sodium: 1242mg, Potassium: 373mg, Fiber: 1g, Sugar: 3g, Vitamin A: 554IU, Vitamin C: 23mg, Calcium: 406mg, Iron: 3mg