Spicy Lemon Shrimps with Zucchini Spaghetti (Gluten, Grain, Dairy Free & Low Carb)
This is a fresh, easy, quick and delicious recipe for spicy lemon shrimps served with zucchini spaghetti
Servings 2 servings
Ingredients
- 20 Shrimps
- 1 tsp Olive oil
- 1/3 tsp Chili flakes
- 1 Garlic clove minced
- 1/2 Lemon juiced
- 1/3 Lemon zested
- A splash of White dry wine (optional)
- 1 medium Zucchini spiralized
- 10 Cherry tomatoes cut in half
- Fresh mint
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat a nonstick pan over medium heat with some half of the olive oil.
- Path dry the shrimps to make sure they're dry and not wet, to prevent them from cooking instead of frying.
- Add the shrimps to the hot pan and fry for 1-2 minutes.
- Add half of the minced garlic and chili flakes, stir to combine and fry for 2 minutes more. Remove the shrimps from the pan and set aside.
- Pour in the remaining olive oil, garlic and chili flakes, stir to combine and fry for one minute.
- Add the remaining lemon juice and white wine (if using). Let it simmer for 1-2 minutes.
- Stir in the zucchini noodles and cook for about one minute (do not cook for too long, you don't want them to get soggy and all soft).
- Add back the shrimps, lemon zest and cherry tomatoes. Cook for one minute.
- Place the shrimps and spaghetti in bowls, season with salt and pepper (if needed) and top with fresh mint.