Ingredients
For the Shrimp:
- 1 lb ButcherBox wild-caught U.S. Gulf shrimp thawed
- 2 tbsps olive oil
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes adjust to taste
- salt and black pepper to taste
- 1 lemon juiced
- 1 lemon zested
- 2 tbsps fresh parsley chopped
For the "Zoodles":
- 4 cups spiralized zucchini noodles (zoodles) fresh or frozen
- 1 tbsps olive oil
- salt and black pepper to taste
Instructions
Prepare the Shrimp:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the minced garlic and red pepper flakes to the skillet and sauté for about 30 seconds until fragrant.
- Add the wild-caught U.S. Gulf shrimp to the skillet in a single layer. Season them with salt and black pepper.
- Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
- Squeeze the juice of one lemon over the shrimp and sprinkle with lemon zest and chopped fresh parsley. Toss to coat the shrimp evenly.
- Remove the shrimp from the skillet and set them aside.
Prepare the Veggie Noodles:
- In the same skillet, add an additional tablespoon of olive oil.
- Add the spiralized zucchini noodles to the skillet and sauté for about 2-3 minutes until they begin to soften. Season with salt and black pepper to taste.
- Remove the zucchini noodles from the heat.
Assemble the Meal Prep Containers:
- Divide the cooked zucchini noodles evenly among your meal prep containers.
- Top each container with a portion of the cooked shrimp and the lemon-garlic sauce from the skillet.
- Seal the containers and refrigerate until you're ready to enjoy your healthy shrimp scampi-inspired meal.
Serving:
- When you're ready to eat, simply reheat the meal in the microwave for 2-3 minutes until heated through. Garnish with additional fresh parsley and a lemon wedge if desired.
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