Te­quila Lime Shrimp Zoo­dles

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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.

one pan won­der

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