Zoodles with Creamy Lemon Shrimp

Course Dinner, Lunch

Cuisine 15 Minute Meals, Dairy Free, Gluten Free, Low Carb, One Dish, Seafood

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 233kcal

Author Kelli Shallal MPH RD

Ingredients

4-6 ounces lemon hummus see note if you can’t find lemon hummus
10 ounces shrimp defrosted pre-cooked
5 medium zucchini about 8 cups spiralized

Instructions

Defrost your shrimp if it isn’t already defrosted. (I defrost mine by either leaving it in the fridge overnight OR placing it on a pan on medium high heat, heating it until defrosted and draining the excess water.)
Spiralize your zucchini (see below for my spiralizer recommendation.)
Place spriralized zucchini in a large frying pan or stir fry pan on medium high heat. Add hummus and shrimp. Cook until the entire dish is hot and well mixed. (It will take some time for the hummus to melt and cover the pasta.)
Serve immediately.

Notes

If you can’t find lemon hummus – use regular hummus and add two tablespoons fresh lemon juice. Also, add ½ teaspoon freshly ground black peppercorn. You can keep adding black peppercorn ¼ teaspoon at a time until desired taste is reached.

I suggest trying my no tahini Greek yogurt hummus as a substitute for lemon hummus- the recipe has a decent amount of tart and pepper to it so it would be great in this recipe without modification!

Nutrition