|10 min||10 min||20 min||1|
|114 gm||Shrimp, raw (peeled, deveined)|
|1 medium||Zucchini (spiralized)|
|2 clove(s)||Garlic (thinly sliced)|
|1 1/2 tsp||Extra virgin olive oil|
|1 pinch||Salt and pepper|
|1/8 tsp||Red pepper flakes|
|1/4 cup||Grape tomatoes (halved)|
1. Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes.
2. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.
3. Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes.
4. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.
To make AIP friendly omit black pepper, red pepper flakes, and substitute grape tomatoes with avocado chunks.
is high in monounsaturated fatty acids which are great for heart health
are high in omega 3's and contain the antioxidant astaxanthin which has many health benefits