Spanish Shrimp and Zucchini Noodles (Keto)

Ingredients

• 1 lb Shrimp
• 4 medium Zucchini
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 tbsp Spanish paprika
• 0.25 tsp Cayenne pepper
• 2 tbsp Lemon juice
• 1 tsp Salt
• 0.5 tsp Pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Using a spiralizer, transform the 4 medium Zucchini into noodles. Set the zucchini noodles aside.
2. 2Place a large 12-inch skillet on your stovetop. Add the 2 tbsp of Olive oil to the skillet and heat it over medium-high heat (approximately 375°F / 190°C) for 1-2 minutes, until it shimmers slightly. Add the 3 cloves of minced Garlic to the hot oil and cook for 30 seconds, stirring constantly, until the garlic becomes fragrant and lightly golden.
3. 3Add the 1 lb of Shrimp to the skillet in a single layer. Cook the shrimp for 2-3 minutes per side, turning once, until they turn pink and opaque throughout, reaching an internal temperature of 145°F (63°C).
4. 4Sprinkle the 1 tbsp of Spanish paprika, 0.25 tsp of Cayenne pepper, 1 tsp of Salt, and 0.5 tsp of Pepper over the shrimp. Stir well to coat the shrimp evenly with the spices.
5. 5Add the spiralized Zucchini noodles to the skillet with the shrimp and spices. Toss everything together and cook for 2-3 minutes, stirring occasionally, until the zucchini noodles are slightly softened but still have a slight bite.
6. 6Remove the skillet from the heat. Stir in the 2 tbsp of Lemon juice. Garnish the dish with the 2 tbsp of fresh chopped Parsley. Serve immediately while hot.

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