Right alongside avocado toast and cauliflower rice, shrimp with zoodles feels like an official staple on the modern wellness menu. Also like avocado toast, no matter how sick you get of people mentioning the dish as though it’s the latest album drop, zoodles with shrimp are so good, you won’t really care if they make you feel healthy-basic.
Nutritionist Kelly LeVeque mentioned this modern staple in our In My Fridge series, recently, and reminded us just how good the quick and easy dinner dish can be. Here’s her version of the five-minute recipe below – stayed tuned for more recipes soon from the Body Love author!
LeVeque uses a super inexpensive spiralizer that you can get here on Amazon. If you haven’t tried this style of dish yet, give it a whirl – it’s the perfect hassle-free recipe to fill in fall and winter weeknights.
Healthy Shrimp Scampi with Zoodles
1 Tbsp ghee
2-3 minced garlic cloves
olive oil for cooking
1/2 Tbsp red pepper flakes
1 Tbsp fresh parsley, chopped
2 whole zucchini
In a medium pan on medium heat add: 1 Tbsp of ghee and 2-3 minced garlic cloves. Stir cooking down garlic for 1 minute. Add 12 shrimp — make sure you rinse and dry shrimp with a paper towel takes any fishy flavor out of your delicate sauce. Cook 2 minutes on each side. Add 1-2 Tbsp of extra virgin olive oil, 1/2 Tbsp red pepper flakes and 1 Tbsp chopped fresh parsley. Stir sauce and seasoning around shrimp and add 2 zucchini’s zoodled. Stir for 1 minute until warm and wilted. Serve and enjoy!