Garlic butter shrimp with zucchini ribbons

Ingredients

For the whole dish · serves 2

• Raw king shrimp14 oz
• Butter3 oz
• Zucchini3
• Garlic4 cloves
• Lemon½
• Flat-leaf parsleya handful, chopped
• Sea saltto taste

Served with

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Method

7 steps · 20 minutes

1. Run a peeler down the length of each zucchini to make long ribbons, stopping when you reach the seedy core. Salt them lightly in a colander and leave 10 minutes.
2. Pat the shrimp thoroughly dry. Wet shrimp poach in their own liquid and turn rubbery instead of catching color.
3. Squeeze the zucchini ribbons gently in a clean kitchen towel to drive out the water the salt has drawn.
4. Melt two-thirds of the butter in a wide pan over a medium-high heat until it foams. Add the shrimp in a single layer and leave them undisturbed for 90 seconds.
5. Turn them, add the thinly sliced garlic, and cook another minute until the shrimp are opaque through and the garlic is pale gold — not brown, which turns it bitter.
6. Take the pan off the heat. Add the zucchini ribbons, the lemon juice and the rest of the butter, and toss until the ribbons are warm and glossy.
7. Fold through the chopped parsley and serve immediately, with the pan butter spooned over.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.