Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned Garlic Shrimp and Zucchini Noodles recipe.
Garlic Shrimp
Ingredients
- 1 pound (450g) shrimp, peeled and deveined
- 3 medium-sized zucchini, spiralized into noodles
- 4 cloves garlic, minced
- 1/4 cup (60g) unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
Prepare Zucchini Noodles:
- Spiralize the zucchini into noodles using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips.
Cook Shrimp:
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add shrimp to the skillet, season with paprika, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove shrimp from the skillet and set aside.
Cook Zucchini Noodles:
- In the same skillet, add butter and let it melt.
- Add zucchini noodles to the skillet and toss to coat them in the garlic butter. Cook for 2-3 minutes until the noodles are just tender but still have a slight crunch.
Combine and Serve:
- Return the cooked shrimp to the skillet with zucchini noodles. Toss everything together until well combined and heated through.
- Adjust seasoning if needed.
- Garnish with chopped fresh parsley.
Makes 4 Serving
Based on Brands and ingredients we use
Per Serving = 60% Fat | 5% Carbs | 35% Protein
