Healthy Shrimp Scampi with Zoodles (Zucchini Noodles)

By PineyCook

Fresh zucchini turned into healthy little noodles topped with plump, juicy shrimp and a delicious lemon-caper sauce. Light, bright, filling but healthy! Bring on summer! Bring on swimsu…err…Bring on summer!

Ingredients

• 1 pound shrimp (no more than 26-30), peeled and deveined
• 4 medium-to-large zucchini
• 1 teaspoon garlic powder
• 1/2 tablespoon Italian seasoning
• 2 tablespoons olive or canola oil*
• 1 can artichoke hearts, quartered, drained (frozen is also fine)
• Zest of one small lemon
• 1 large garlic clove, grated
• 1/4 cup lemon juice, freshly squeezed
• 1/2 cup chicken stock, low sodium, low fat
• 3 tablespoons capers (depends on how much you love capers!)
• Kosher salt
• Freshly ground black pepper
• Pink peppercorns, optional

Details

Servings 4
Adapted from fromeveryday2gourmet.com

Preparation

Step 1

Using either a regular vegetable peeler, julienne peeler or a mandolin, peel the zucchini on all sides. Set aside.

Place the shrimp in a bowl and add the garlic, Italian seasoning. Season with salt and pepper.

Heat 1 tablespoon of olive oil a nonstick skillet over medium-high heat. Add the shrimp and cook for a minute and a half on each side. Remove and set aside.

Heat another tablespoon of oil to the skillet and add the artichoke hearts. Cook until slightly golden, about 5 minutes. Add grated garlic, lemon zest, lemon juice, chicken stock and capers. Let come to a bubble and cook for 5 minutes. And add zucchini noodles and shrimp, stir to combine and cook for 2 more minutes.

To serve: Plate with zucchini and artichokes on the bottom, top with the shrimp and sauce, sprinkle with pink peppercorns and serve immediately.

Note: This dish was created with the Liquid Amino Diet guidelines in mind but this is not a LAD approved recipe. I don’t have an issue with mixing foods and still losing weight so dishes like this work for me. If you have any questions about incorporating this meal into your LAD, please feel free to contact me.

*This recipe uses very little oil and still has great flavor due to using a nonstick pan. If you don’t have/use a nonstick pan, you may need to increase the amount of oil used.