Tangy Shrimp + Fresh Zucchini Noodles

 
Recipe from Eat Well 101

Recipe from Eat Well 101

 

This recipe is a great meal prep lunch. It’s fresh and tangy and tastes less than 20 minutes to prepare. I love zucchini noodles when I meal prep because they don’t require cooking before you add them to your dish. Plus I find that I can pair them with just about any protein to create a really delicious and filling meal. If you're into seafood give this recipe a try. I think you’ll love it as much as I do.

Tangy Shrimp + Fresh Zucchini Noodles

Serves: 3 Servings

INGREDIENTS

  • 1/2 lb (200g) shrimp, raw, peeled and deveined

  • 2 or 3 zucchini, spiralized

  • 1 tablespoon olive oil

  • 1 teaspoon cumin

  • 1 knob fresh ginger, minced

  • 1 teaspoon minced garlic

  • 1 pinch of cayenne pepper, optional (or any hot sauce you like such as Sriracha)

  • 1/4 cup lime juice

    Fresh cracked pepper, to taste

    The yogurt sauce 

    • 3 tablespoons Greek yogurt

    • 2 tablespoons olive oil

    • 1 pinch ground cumin

    • Salt and fresh cracked black pepper

The salsa

    • 3 tablespoons Greek yogurt

    • 2 tablespoons olive oil

    • 1 pinch ground cumin

    • Salt and fresh cracked black pepper

The salsa

    • Handful cherry tomatoes, diced

    • 1 jalapeño, seeded and diced

    • 1/2 red onion, finely minced

    • 1/4 cup freshly chopped cilantro

METHOD

1. Place zucchini in a colander over the sink. Add salt and gently toss to combine and let sit for 10 minutes to drain excess water from zucchini. In the meantime, combine the salsa ingredients in a salad bowl and set aside.

2.  I don’t cook my Zucchini noodles when I’m using them for meal prep. I find that they get too soggy for my taste. You can, however, cook them beforehand if you wish. Bring a large pot of boiling water, cook zucchini for 30 seconds to 1 minute; drain well and set aside.

3. In a medium skillet, heat olive and saute garlic and ginger for 2 minutes; then add shrimp, cumin, and Cayenne pepper, and cook for 3 minutes on each side until cooked through. Season with black pepper and deglaze with lime juice, remove from the skillet and set aside.

4. To make the dressing, whisk together lime juice, Greek yogurt, olive oil, cumin, salt, and pepper. Divide into small airtight containers to carry along the meal prep boxes.

5. Divide shrimp, zucchini, and salsa in your meal prep containers. Keep in the refrigerator for up to 1 week. Enjoy!

 
Via: Eat Well 101

Via: Eat Well 101

 

Calories: 237 • Fat: 15.3 g • Carbs: 8.3 g • Protein: 17.2g

Tigan Robinson