Hello Healthy Meal Preppers!

When I lived in La Jolla, I had this super cute adorable traveling nurse roommate, Kerri. She is one of those teeny tiny people. Super athletic. She dated a lot but when she was home for dinner, it consisted of a few shrimp and a dollop of cocktail sauce. She'd take a few frozen shrimp out of the freezer, nuke them in the microwave, and that was dinner. Funny how food can conjure up memories.

This is definitely more gourmet then microwaved shrimp. But still super easy. I don't know about you but my grocery store has already-zoodled zucchini which makes this recipe even easier. For a twist, try yellow squash for the "noodle". I actually like it even better. If I were making this tonight, I'd add some crushed red pepper flakes. Hope you like it. Drop me a line and tell me what you think!

Shrimp and Mushroom Zoodles Recipe:

Per serving: 423 Calories • 11.1g Carbs (2.5g Fiber) • 30.5g Fat • 28.4g Protein

10 minutes to prep, 20 minutes to cook

Ingredients

Scaled to 1 serving

• 1/2 medium Zucchini (98 g)

• 2 tbsp Avocado oil (28 g)

• 5 large Mushrooms (115 g)

• 6 oz Shrimp (170 g)

• 2 clove Garlic (6 g)

• 1/4 tsp Onion powder (0.6 g)

• 1/4 tsp Paprika (0.5 g)

• 1 dash Salt (0.4 g)

Directions

Directions are based on the original recipe of 1 serving

1. Use a spiralizer to cut zucchini into noodles or use a peeler to carefully cut into noodles.

2. Add oil to a hot skillet over medium heat.

3. Sauté mushrooms until tender.

4. Add shrimp, garlic, and spices, and cook until the shrimp are fully cooked; 3-4 minutes

5. Remove shrimp and mushrooms from skillet. Then add Zoodles and cook for about 2 minutes

6. Remove from skillet and plate. Enjoy!

Happy Healthy Meal Prepping!

~Coach Melissa