1 pound shrimp, shelled and deveined
2 tablespoons garlic, minced
1 medium onion, thinly sliced
2 cans (14.5 ounces each) unsalted tomatoes, peeled and chopped
2 tablespoons sriracha sauce*
1 teaspoon dried basil
2 tablespoons fresh cilantro, chopped ½ teaspoon ground pepper
½ teaspoon sea salt (more to taste)4 large zucchini, made into noodles
Place a large sauté pan over medium-low heat. Add the olive oil, garlic, and shrimp, and cook for approximately three minutes, or until the shrimp goes from blue-gray to pink. Make sure to cook both sides, but do not overcook or they’ll be rubbery and tough. If using precooked shrimp, heat for only about a minute in the garlic. Then transfer shrimp to a bowl and set aside.Add onion to the skillet and cook until it begins to caramelize. Using a wooden spoon, scrape any brown bits from the bot-tom of the pan. Increase the heat. Add the tomatoes, basil, salt, pepper, and sriracha, and stir. Add the zucchini noodles and stir through the sauce. Continue stirring occasionally for a minute or two, or until the noodles are tender. Covering the pan will speed up the process. It will become saucier as the noodles soften. Return the shrimp to the skillet and toss through the noodles, season with salt and pepper to taste. Garnish with cilantro. Serve immediately.
*If you don’t like things too spicy, start with only 1 tablespoon of sriracha. If you prefer it really hot, you can always add more.
Nutrition Facts (per serving):
Protein: 25 g
Carbs: 11 g
Fat: 2 g
Fiber: 4 g