Grilled Shrimp over Zucchini Noodles
Ingredients:
- Lemon Basil Dressing:
- 2 cups thinly sliced fresh basil
- 9 tablespoons olive oil, divided
- 1/3 cup toasted sliced almonds, divided
- 1 tablespoon red wine vinegar
- 1 shallot, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 lemon, zested
- 1/4 teaspoon red pepper flakes
- 1 pound shrimp, peeled and deveined
- 5 zucchini
- kosher salt and freshly ground black pepper to taste
Directions:
- 1 Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
- 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
- 3 Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
- 4 Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.
Nutrion facts:
| Total Fat | 28.6g | 44% |
| Saturated Fat | 4.0g | |
| Cholesterol | 138mg | 46% |
| Sodium | 253mg | 10% |
| Potassium | 572mg | 16% |
| Total Carbohydrates | 8.1g | 3% |
| Dietary Fiber | 2.4g | 10% |
| Protein | 18.4g | 37% |
| Sugars | 3g | |
| Vitamin A | 1464IU | |
| Vitamin C | 27mg | |
| Calcium | 99mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 7mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 76mg | |
| Folate | 55mcg |
