Tequila Lime Shrimp Zoodles
TAKES: 30 min. MAKES: 4 servings
This tangy shrimp is low-carb and flavorful. If you don’t have a spiralizer, you can use thinly julienned zucchini instead. —Brigette Schroeder, Yorkville, IL
1 shallot, minced
2 garlic cloves, minced
1/4 cup butter, divided
1/4 cup tequila
11/2 tsp. grated lime zest
2 Tbsp. lime juice
1 lb. uncooked shrimp (31-40 per lb.), peeled and deveined 2 medium zucchini, spiralized (about 6 cups)
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup minced fresh parsley Additional grated lime zest
1. In a skillet, saute shallot and garlic in 2 Tbsp. butter over medium heat, 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook until liquid is almost evaporated.
2. Add remaining butter; stir in the shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until the shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and lime zest. 11/4 CUPS 242 cal., 13g fat (8g sat. fat), 168mg chol., 532mg sod., 7g carb.
(3g sugars, 1g fiber), 20g pro.
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