Dinner
Garlic Lemon Shrimp with Zucchini Noodles
A huge bowl of garlicky, lemony shrimp and zucchini noodles that's ready in 20 minutes and keeps you full all evening. It tastes like a treat and costs you barely any calories.
Method
Spiralize the zucchini and spread the noodles on a clean towel to soak up extra water.
Pat the shrimp very dry with paper towels. Season with half the salt and the pepper.
Heat the olive oil in a large pan over medium-high heat.
Add the shrimp in one layer and cook for 1–2 minutes per side until pink. Move them to a plate.
Lower the heat to medium. Add the garlic and chili flakes and stir for 30–60 seconds until fragrant but not brown.
Add the lemon juice and zest, and scrape up the tasty bits from the pan.
Add the zucchini noodles and toss for 1–2 minutes, just until warm. Don't overcook them.
Put the shrimp back in the pan, add the rest of the salt, and toss everything together.
Split between two bowls and top with Parmesan and parsley. Serve right away.
Chef's tip
For meal prep, keep the raw zoodles and the cooked shrimp in separate containers and warm them together in a pan for 2 minutes when you're ready to eat. That way the noodles don't go soggy. If you're bulking, just toss in 1 cup of cooked whole wheat spaghetti with the zoodles.