Ingredients
1 lb large shrimp, peeled and deveined
2 medium zucchinis
1 small red bell pepper
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1/4 cup fresh basil leaves, torn
1/2 tsp sea salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1/4 cup sliced red onions
Instructions
Preheat a large skillet over medium-high heat and add 1 tbsp olive oil
Sauté garlic in the hot oil until fragrant, about 30 seconds
Add shrimp and cook for 2-3 minutes per side until opaque
Toss in red bell pepper ribbons and cherry tomatoes, sauté for 2 more minutes
Meanwhile, use a vegetable peeler to create zucchini ribbons from the zucchinis
In a small bowl, whisk remaining olive oil with lemon juice, lemon zest, and salt/pepper
Combine zucchini ribbons, sautéed shrimp mixture, and red onions in a serving bowl
Drizzle with lemon vinaigrette and top with fresh basil
Season with additional pepper before serving
Notes
For extra crunch, add cucumbers
Use a spiralizer for uniform zucchini ribbons if preferred
Marinating shrimp in lemon juice 10-15 minutes enhances flavor
Store leftovers in an airtight container up to 24 hours
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Sautéing
- Cuisine: Mediterranean-Inspired
- Diet: Low Carb
Nutrition
- Serving Size: 1 salad
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 400mg