Shrimp and Zucchini Noodles Recipe
This Shrimp and Zucchini Noodles dish is what happens when pasta decides to hit the gym and get a glow-up. The vegan shrimp brings the juicy satisfaction, the zucchini noodles pretend to be carbs, and the lemon-garlic sauce ties it all together with sass. It’s light, flavorful, and ready before you can say, “Who needs takeout?” Perfect for those days you want comfort food without the “I-ate-too-much” guilt. Bonus: it’s fancy enough for date night but easy enough for weekday chaos. Healthy never looked—or tasted—this good, darling.
Shrimp and Zucchini Noodles Recipe
A quick, low-carb vegan dish made with zucchini noodles, plant-based shrimp, and a zesty lemon garlic sauce bursting with freshness.
Ingredients
Method
- piralize the zucchini into noodles using a spiralizer or vegetable peeler.
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the vegan shrimp and cook for 3–4 minutes until lightly browned.
- Add the zucchini noodles, lemon juice, and zest.
- Sprinkle salt, pepper, and chili flakes, then toss gently to combine.
- Cook for 2–3 minutes until the noodles are slightly tender but still crisp.
- Remove from heat and sprinkle parsley and nutritional yeast on top.
- Serve immediately while warm and fresh.
- Optional: add a drizzle of olive oil or vegan butter for extra indulgence.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 9%
- Vitamin A: 10%
- Calcium: 8%
- Magnesium: 11%
