Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) fresh lime juice (from about 1 large lime)
  • 1/4 cup (15g) chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 2 medium zucchini, spiralized into noodles
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 2 tablespoons (30ml) chicken broth or vegetable broth
  • 1 tablespoon (15ml) fresh lime juice
  • 1 tablespoon (15g) butter (optional)
  • Salt and pepper to taste
  • Lime wedges (optional)
  • Fresh cilantro sprigs (optional)

Instructions:

  1. In a large bowl, combine shrimp, olive oil, lime juice, cilantro, garlic, red pepper flakes (if using), salt, and pepper. Toss to coat. Cover and refrigerate for 15-30 minutes.
  2. If using a spiralizer, create the zoodles. If using a vegetable peeler, peel long, thin strips of zucchini. Gently pat the zoodles dry with paper towels.
  3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  4. Add the minced garlic to the skillet and sauté for 30 seconds, until fragrant. Add the zucchini noodles, chicken broth, and lime juice. Cook for 2-3 minutes, until the zoodles are tender-crisp. Stir in the butter (if using). Season with salt and pepper to taste.
  5. Add the cooked shrimp back to the skillet with the zoodles. Toss gently to combine and heat through. Serve immediately, garnished with lime wedges and fresh cilantro, if desired.