A light and flavorful dish featuring succulent shrimp cooked in a tangy piccata sauce served over nutritious zucchini noodles zoodles. This skinny version of shrimp piccata is packed with flavor but light on calories, making it a perfect choice for a healthy and satisfying meal.
Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup chicken broth. 1/4 cup white wine. 2 tablespoons lemon juice. 2 tablespoons capers. Salt and pepper to taste. 4 medium zucchini, spiralized into zoodles. 2 tablespoons chopped fresh parsley, for garnish.
Instructions: Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set it aside. Put chicken broth, white wine, lemon juice, and capers in the same pan. Bring the mix to a simmer and let it cook for two to three minutes, until it's a little less thick. Add salt and pepper to taste to the sauce. Toss the zoodles in the sauce after adding them to the pan. Just until soft, cook the zoodles for two to three minutes. Add the cooked shrimp back to the pan with the zoodles and sauce, and then toss everything together. Add chopped parsley as a garnish before serving. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
Noah Burke