Lemon Garlic Shrimp with Broccoli and Zucchini Noodles {paleo, keto}
This is a wildly delicious, nutrient rich, one pan meal. The shrimp and broccoli are cooked in a flavorful lemon-garlic sauce then tossed with zucchini noodles.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main Dish,
- Cuisine: Italian inspried, paleo, keto, gluten free, Whole30
Ingredients
Scale
- 1 tablespoon ghee or grass fed unsalted butter*
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup chicken or vegetable broth or white wine
- 1/2 teaspoon Celtic sea salt, or to taste
- ⅛ teaspoon crushed red pepper flakes, or to taste (leave out for AIP)
- Freshly ground black pepper
- 6–8 ounces wild large or extra-large shrimp, peeled and deveined with tails on (fresh or frozen and thawed), I used 9 shrimp.
- 2 cups broccoli florets (size the broccoli so it will cook in the same amount of time as shrimp)*
- 4 cups spiralized zucchini noodles (optional “sweat” with 1/2 teaspoon Celtic sea salt)*
- 2 tablespoons lemon juice
- 1/4 cup chopped parsley
- Vegan parmesan or parmesan cheese (optional)
Instructions
- In a large skillet, melt ghee or butter with olive oil. Add garlic and sauté on medium low until fragrant, about 1 minute.
- Add broth, salt, red pepper flakes and a large pinch of black pepper. Bring to a simmer.
- Simmer the stock for about 1 minute to develop flavors.
- Add shrimp and broccoli. Sauté on medium turning the shrimp once, until they just turn pink and the broccoli is bright green, 2 to 4 minutes depending upon their size.
- Add the zucchini noodles, parsley and lemon.
- Toss the noodles with the shrimp so they are coated with the garlic-lemon sauce. Heat just until warmed through, 1 minute. (Do not overcook or the zucchini noodles will become mushy.)
- Sprinkle with parsley and vegan or regular parmesan.
Notes
For AIP use all olive oil.
Recipe can be made without broccoli, just the shrimp and zucchini noodles.
If your zucchini are medium to large I recommend “sweating” the spiralized zucchini before adding them to the pan. To “sweat” the zucchini noodles, place them in a colander, then place the colander in the sink or over a bowl. Sprinkle with 1/2 teaspoon salt and toss. Allow them to sit for about 20 minutes – the longer it sits, the more water is drawn out. After the 20 minutes or longer, squeeze all the water out with a kitchen towel.