Shrimp is one of my favorite proteins – its lean and delicious!
Main Dish Ingredients
1 LB deveined shrimp with tails removed. I typically use the largest shrimp I can find. As you can see from the photos “large shrimp” in Indiana are not that impressive.
1 TBSP Olive Oil
Dash of salt
Dash of pepper
1 LB Broccoli
1 TBSP minced refrigerated garlic
1/2 tsp crushed red pepper
Zest from one lemon (I always use organic when zesting a lemon peel)
1/4 cup parmesan
2 TBSP fresh chopped basil
2 TBSP Roasted Pine Nuts (Pine nuts can be roasted in a dry frying pan on medium for 3 minutes, watch them closely as they brown quickly once they get going)
4 Zucchini made into spirals. I use the spiralizer attachment for my kitchenaid mixer and LOVE it. Its available here. You can sometimes buy pre-spiralized zucchini in the grocery.
1 TBS Olive Oil (for zucchini)
Juice of 1 lemon
1.) Thaw shrimp (if frozen). I typically thaw mine in the fridge overnight.
2) Heat 1 TBSP Olive Oil in a large cast iron skillet. Add shrimp to pan. Sprinkle with salt and pepper to taste. cook through and remove from skillet.
3.) Add broccoli, garlic and red pepper to skillet. Stir fry for 3-5 minutes or until broccoli is tender. Add shrimp back to skillet and turn heat to low.
4.) Add lemon zest and cheese and toss.
5.) Prepare raw zucchini noodles by coating with olive oil and heating in the microwave for 3 minutes or until tender.
6.) Serve shrimp mixture over zucchini noodles. Garnish with basil and pine nuts. Squeeze lemon juice over dish.
Recipe adapted from eMeals