You may have noticed that I’ve been on a healthy kick lately. I challenged myself to eat clean for 30 days just so I could give you guys some simple and healthy options. I fell in love with this one and am excited to finally be sharing it!
This dish is fairly light so if you need to add a little more protein, try this with chicken, or serve it over quinoa.
Lemon Garlic Shrimp with Zucchini Noodles
- 1 lb Large Shrimp (raw)
- 2 Zucchinis
- 4 oz Portobella Mushrooms
- 1 Lemon (juice and zest)
- 3 Garlic Cloves
- 4 Green Onions (chopped)
- 1 teaspoon Cilantro
- 1 ½ tablespoons Coconut Oil
- 1 teaspoon Italian Seasoning
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Paprika
- Salt (to taste)
Preheat your oven to 400° F. Cut the ends of your garlic, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
Peel your shrimp and place in a bowl. Add the juice of 1 lemon, Italian seasoning, garlic powder, onion powder, paprika, and salt. Set aside.
Using a noodle maker, spiral your zucchini into spaghetti or linguine. Slice your mushrooms and set aside.
Heat your skillet to high heat and drizzle with olive oil. Cook your shrimp for 1-2 minutes on each side. Remove from the heat and set aside.
In the same pan, add your coconut oil, lemon zest, green onions, cilantro, and roasted garlic. Once coconut oil is fully melted, add your zucchini noodles and mushrooms. Cook about 5 minutes, stirring constantly.
Add your shrimp back to the pan and cook an additional 1-2 minutes.
If you don’t have a noodle maker, just cut the zucchini into thin slices and cook the same as instructed above.