What you need
Ingredients
For 2 servings · quantities before preparation
- 300 g raw peeled, cleaned shrimp
- 400 g zucchini
- 20 g olive oil
- 2 minced garlic cloves (6 g)
- 20 g lemon juice
- Pepper to taste; salt optional
Allergens: Crustacean shellfish. Check labels and cross-contact risks.
Step by step
In the kitchen.
- Wash the zucchini and make ribbons with a vegetable peeler. Pat dry gently.
- Heat half the oil. Cook the garlic for about 30 seconds without burning it, then add the shrimp.
- Cook for 2–3 minutes per side, adjusting for size, until firm, pearly, and opaque. Remove from the pan.
- Sauté the ribbons in the remaining oil for 1–2 minutes. Add the shrimp and lemon, then divide between two plates.
Estimated nutrition per serving
257kcal
32.6 gProtein
11.4 gFat
7.9 gTotal carbs
2.1 gFiber
5.8 gNet carbs
Approximate calculation using generic ingredient values and the specified protein reference. Includes all added fat. Net carbs = total carbohydrates minus fiber. Values may vary by brand, cut, size, and cooking. Does not include sodium, micronutrients, or saturated fat; this is not a complete nutritional assessment.
