Recipe of the week is back! I’m not going to commit to posting a new recipe every single week, but I’m going to do my best to post a new recipe at least twice a month. As I promised in my first Meal Prep Sunday post of 2017, because I got this Spiralizer for Christmas I have many zoodle recipes coming. I already shared my Marinara Zoodle recipe in that same post and I’m still loving it, but I made this shrimp scampi recipe last weekend and it brought me back to my childhood. I used to love pasta and shrimp scampi when I was in my teens, but I haven’t really been able to enjoy it in a while since pasta is kind of outside of my macros. I’m sure I could make pasta fit my macros, but why would I need to do that when I can just have zucchini?
I’ve used my Sprializer every week since I got it, mostly prepping the zucchini noodles at the beginning of the week and storing them in an air tight container for use throughout the week. If you don’t own a Spiralizer, then you may be able to find zucchini noodles at your local grocery store, Whole Foods, or another one similar. 100 grams of zucchini rounds out to be 17 calories, 3 carbs, and around 1 gram of protein and less than a gram of fat – plus a lot of micro nutrients. In addition to traditional pasta recipes, zucchini noodles (spiral or flat) are versatile for a variety of recipes – do a quick search on Pinterest if you’re looking for some recipes! I still haven’t made sweet potato curly fries with my Spiralizer, but I really want to give it a go.
what you’ll need
- 117 grams zucchini noodles
- 4 ounces shrimp, frozen or fresh, deveined, tail removed
- 1 clove garlic minced
- 1/2 Tablespoon olive oil
- Parkay or other butter spray alternative
- splash of lemon juice
- salt and pepper to taste
- Spiralize a zucchini into zoodles – I do this on Sundays and keep them stored in an air tight container for use throughout the week. If you don’t own a Spiralizer, then you may be able to purchase fresh zucchini noodles at your local grocery store – try Whole Foods.
- If you’re using frozen shrimp, thaw them in the microwave and then weigh the shrimp. Try to get in the habit of weighing your food after it’s cooked, especially if it has a higher water content or is frozen.
Over medium heat, add the oil to a medium sauce pan or wok. Stir in garlic and cook for about a minute.
Add in the shrimp and cook about two minutes over the medium heat.
Add in zucchini noodles, salt and pepper, butter alternative, and lemon juice. Cook everything together over medium heat for about two minutes.
Reduce the heat and continue cooking until zucchini noodles are al dente. Watch the zoodles closely, as they can easily over cook. The zucchini noodles do not need to be cooked as long as traditional pasta, so keep than in mind for all of your zoodle recipes!
Serve warm and enjoy! If you have some extra macros left for the day, sprinkle some cheese on top.
Calories and macros on my recipe: 114 calories/4C/21P/1F. Serve along side a big salad or some steamed asparagus for some added volume. Since I’ve been enjoying this meal in the evenings after my workout, I’ve even been able to swing some “garlic toast,” which is basically one slice of low calorie bread with the butter spray and garlic salt grilled over medium heat.
Up next, I’m going to try the zucchini noodles with some tuna for a spin a tuna salad, so we’ll see how that goes. I’m really happy with my Spiralizer, and I’m also pretty surprised at how much I’m loving the zucchini noodles. Zucchini on its own is not my favorite vegetable and I’m finding it more enjoyable in noodle form. If you have kids or you yourself are not too fond of fresh vegetables, this could be a way to easily sneak veggies and micro into recipes.
Happy Friday and happy Spiralizing!