Garlic Shrimp and Zucchini Noodles

Some of my favorite recipes of all are the most simple ones. If you’re a fan of garlic, you know how little is needed in a recipe other than some nicely pressed fresh garlic! I sauteed a little in olive oil, added zucchini and shrimp and viola! So much flavor, so little time.

Bariatric patients, as always, be sure to focus on the protein in this dish. Eat two bites of shrimp to every bite of zucchini. Bites should stay small (one shrimp = 3 or 4 bites??) and stop at the first sign of fullness.

If you don’t have a “spiralizer” or a way to make zucchini noodles, try using a vegetable peeler. Peel each side of the zucchini until you get to the seeds in the middle and stop there :)

Garlic Shrimp and Zucchini Noodles

Course: Main Dish

Cuisine: Italian

Servings: 4 servings

Calories: 93kcal

Author: Steph Wagner

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Ingredients

• ▢ 2 cloves garlic, pressed or minced
• ▢ 2 tsp olive oil
• ▢ 2 tsp each sea salt and black pepper
• ▢ 2 medium zucchini, spiralized
• ▢ 1 lb bag frozen pre-cooked shrimp, thawed and tails removed

Instructions

• ▢
  Heat skillet to medium high heat. Add olive oil and garlic. Cook for 1-2 minutes. Add shrimp and cook until heated through, about 2 minutes. Season with salt and pepper.
• ▢
  .Add zucchini noodles and toss to coat. Cook 3-4 minutes.
• ▢
  Remove from heat and serve.

Nutrition

Serving: 3oz | Calories: 93kcal | Carbohydrates: 2g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2052mg | Potassium: 353mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 23mg | Calcium: 184mg | Iron: 3mg