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Zoodles and Shrimp

INGREDIENTS:

4 LARGE ZUCCHINI
1-1/2 TBSP OLIVE OIL
1 POUND LARGE SHRIMP (ABOUT 22) PEELED AND DEVEINED
2 CUPS FRESH CORN KERNELS
1-1/2 CUPS FRESH PEAS
½ CUP DRY WHITE WINE
2 TBSP UNSALTED BUTTER
2 TBSP LEMON JUICE

DIRECTIONS:

STEP 1:

Create zucchini noodles using a zoodler or vegetable peeler.

STEP 2:

In a deep skillet, warm oil over med-high heat. Season shrimp with salt & pepper and cook, turning often. When pink & cooked through, about 3 min, put shrimp in a wok.

STEP 3:

Add corn and peas and cook 1 min.

STEP 4:

Add zucchini and wine and mix by tossing with tongs until zucchini is crisp-tender, approx. 5-6 min.

STEP 5:

Add butter and continue tossing until all veggies are tender.

STEP 6:

Remove from heat, stir in lemon juice and basil. Season with salt & pepper.

Servings:4
Nutrition per Serving: Calories 230, Total Fat 7.3g, Carbs 22g, Protein 19.9g, Fiber 5g, Sugars 7g

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