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Garlic-Lemon Shrimp on Zoodles

Day 10 Dinner: Garlic-Lemon Shrimp on Zoodles

Prep Notes:

  • Use leftover zucchini noodles from Day 9 dinner.
  • Save half of this recipe for lunch tomorrow.
  • Garlic-Lemon Shrimp on Zoodles

    From C&J Nutrition

    Garlic-Lemon Shrimp on Zoodles


    1. 1 large zucchini, spiralized
      1 tablespoon olive oil, divided
      2 cloves garlic, minced
      1/2 teaspoon lemon zest
      1 tablespoon fresh lemon juice
      1/4 teaspoon sea salt
      1 1/2 cups rinsed and drained canned white beans (about half a can)
      10 ounces frozen peeled and cleaned raw shrimp, thawed* (Vegetarian swap: 1 1/2 cups extra firm tofu)
      1 tablespoon + 1 teaspoon chopped toasted pistachios, divided


    1. Saute garlic in 2 teaspoons of olive oil over low heat until soft, about 2 minutes. Add zucchini, lemon zest, lemon juice, and salt and continue to cook until zucchini softens, about 5 minutes.
    2. Remove zucchini mixture from pan and turn the heat up to medium. Add remaining teaspoon oil to the pan and add shrimp. Cook until shrimp are pink on both sides and opaque all the way through, about 5 minutes.
    3. Add zucchini noodles and white beans to pan and continue to cook until heated through, about 1 more minute.
    4. Divide mixture in half, topping one half with 1 teaspoon pistachios and storing in a container in the fridge for lunch on Day 11. Top the remaining half with 1 tablespoon pistachios and serve immediately.


    Calories: 488.1
    Protein: 45.9 g
    Carbohydrate: 47.8 g
    Dietary Fiber: 11.4 g
    Total Sugars: 4.909 g
    Total Fat: 14.3 g
    Saturated Fat: 1.77 g
    Sodium: 331.7 mg

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