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Sarah M. · Melbourne, AU
Prep
1. Pat the shrimp very dry with paper towels. Toss with the garlic powder, crushed red pepper flakes, black pepper and half of the salt. Zest the lemon, then cut it in half and set aside.
450 g Large shrimp, peeled and deveined,
1 piece Lemon,
2 tsp Garlic powder,
0.5 tsp Crushed red pepper flakes,
0.4 tsp Salt,
0.2 tsp Black pepper
2. Spread the zucchini noodles on a clean kitchen towel or paper towels, sprinkle with the remaining salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly.
3 pieces Zucchini, spiralized into noodles,
0.4 tsp Salt
Cook Shrimp
3. Heat the cooking oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and sear 1.5 to 2 minutes per side until pink, lightly browned and just cooked through. Transfer to a plate.
2 tbsp Cooking oil (olive oil blend)
4. In the same skillet over high heat, add the zucchini noodles and toss for 1 to 2 minutes until just tender but still crisp. Do not overcook or they will turn watery.
Finish and Serve
5. Return the shrimp to the skillet, add the soy sauce, a squeeze of lemon juice and the lemon zest, and toss for 30 seconds to combine and coat the noodles in the pan juices.
1 piece Lemon,
1 tsp Soy sauce
6. Divide between two plates, top with sliced jalapeño if using, and serve immediately with the remaining lemon half cut into wedges.
