Garlic Shrimp with Zucchini Noodles

A light, protein-forward dinner that won't sit heavy in a GLP-1 stomach. Shrimp digest quickly, zucchini noodles add volume without the carb load of pasta.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchini, spiralized or cut into thin strips
• 4 cloves garlic, minced
• 2 tbsp olive oil
• ¼ cup chicken broth or white wine
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. 1

   Pat shrimp dry and season with salt and pepper.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove and set aside.

3. 3

   In the same pan, add remaining olive oil and garlic. Cook 30 seconds until fragrant.

4. 4

   Add broth and lemon juice. Simmer 1 minute.

5. 5

   Add zucchini noodles and toss in the sauce for 2 minutes — they should be slightly tender but not soggy.

6. 6

   Return shrimp to the pan. Add lemon zest, parsley, and red pepper flakes. Toss and serve immediately.