Garlic Butter Shrimp Zucchini Noodles

Ingredients

• 200 g raw peeled shrimp (prawns)
• 2 medium zucchini (spiralised)
• 15 g unsalted butter
• 2 cloves garlic (minced)
• 100 g cherry tomatoes (halved)
• 1 tbsp fresh lemon juice

Instructions

1. 1

   Spiralise the zucchini into noodles and set them aside on a paper towel to drain excess moisture.

2. 2

   Melt the butter in a large frying pan over medium heat and sauté the minced garlic until fragrant.

3. 3

   Add the shrimp to the pan, cooking for 2 minutes per side until they turn pink and opaque.

4. 4

   Toss in the cherry tomatoes and zucchini noodles, stirring gently for 1-2 minutes until just warmed through.

5. 5

   Remove from heat immediately, drizzle with fresh lemon juice, and serve hot.

Nutrition Notes

By swapping traditional pasta for zucchini noodles, this low-carb dish keeps insulin spikes minimal while providing an abundant 45g of shrimp protein to protect lean mass during fat loss phases.

Tips

• →Do not overcook the zucchini noodles; they only need a minute in the pan to soften slightly without turning into mush.
• →Swap the shrimp for scallops or diced chicken breast if you prefer a different protein source.