Recipe of the Week 8/17: Tequila Lime Shrimp Zoodles

Yields 4


3 tablespoons butter, divided

1 shallot, minced

2 garlic cloves, minced

1/4 cup tequila

1-1/2 teaspoons grated lime zest

2 tablespoons lime juice

1 tablespoon olive oil

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 medium zucchini, spiralized (about 6 cups)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup minced fresh parsley

Additional grated lime zest 


1.In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes.

2. Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest. 

Nutritional Information: 1-1/4 cups: 246 calories, 14g fat (6g saturated fat), 161mg cholesterol, 510mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 20g protein. 

Adapted from: Found by: Melissa Zobler BS, CPT, CPSN 

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