Zucchini Noodles with Shrimp & Garlic
Low carb, high protein – like pasta, just without the bloated feeling after.
Ingredients
- 1 piece (~250 g) Zucchini (large)
- 120 g Shrimp (peeled, frozen or fresh)
- 2 cloves Garlic
- 6 pieces Cherry tomatoes
- 1 tbsp Olive oil
- 1 pinch Chili flakes
- 1 tbsp Lemon juice
- 10 g Parmesan (grated)
- to taste Salt, pepper
- a few leaves Fresh basil
Method
- Cut zucchini into noodles using a spiralizer or vegetable peeler.
- Finely chop garlic, halve cherry tomatoes.
- Heat olive oil in a large pan.
- Sear shrimp for 2 minutes per side, remove from pan.
- Sauté garlic and chili flakes for 30 seconds.
- Add cherry tomatoes, cook for 2 minutes.
- Add zucchini noodles, toss for 2 minutes (not too long or they get mushy).
- Return shrimp, season with lemon juice, salt, and pepper.
- Serve with Parmesan and basil.
GLP-1 tip: Zucchini noodles have 90% fewer calories than pasta – perfect when you need volume without overloading the stomach. Shrimp are the highest-protein food per calorie. Important: Only briefly sauté the zucchini noodles or they become watery.
Nutrition per serving
| kcal | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 300 | 32 g | 10 g | 14 g | 4 g |
Variations
- Pesto: Swap tomatoes for 1 tbsp green pesto
- Chicken: 100 g chicken breast instead of shrimp
- Vegan: Replace shrimp with 100 g marinated tofu
- With Pasta: 50 g whole wheat pasta + 50% less zucchini
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Nutrition values are estimates. If you have intolerances or medical conditions, discuss your diet with your doctor.