Creamy Lemon Shrimp on Zucchini Noodles: A Light Delight

Enjoy a quick and healthy Creamy Lemon Shrimp dish ready in under 20 minutes, perfect for busy weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Paleo, Whole30

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup Nutpods (or Almond Milk) Dairy-free creamy base
½ cup Water or Broth Vegetable or chicken broth
1 tablespoon Arrowroot Starch Gluten-free thickener
2 cloves Garlic (minced) Fresh for best flavor
to taste Salt
to taste Pepper
1 whole Lemon Juice Freshly squeezed is best

For the Shrimp

1 pound Shrimp Deveined and peeled
2 tablespoons Olive Oil For sautéing

For Garnish

1 whole Lemon Slices For garnish
¼ cup Parsley Chopped

Equipment

large skillet

Method

Step-by-Step Instructions for Creamy Lemon Shrimp

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add shrimp in a single layer and squeeze lemon juice over them. Season with salt and pepper.
Cook shrimp for 2-3 minutes per side until they turn pink and opaque.
Reduce heat to low, pour in Nutpods and water/broth. Stir gently and let simmer for 1-2 minutes.
Whisk in arrowroot starch to thicken the sauce, about 1 minute.
Adjust seasoning with salt, pepper, or lemon juice as needed.
Serve over zucchini noodles and garnish with lemon slices and parsley.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 200mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Best enjoyed fresh as zucchini noodles can become soggy upon reheating. Store leftovers in an airtight container for up to 2 days.

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