Servings: 4
Calories: 299kcal
Ingredients
- 3 tbsp grass-fed butter
- 2 shallots minced
- 2 garlic cloves minced
- ¼ cup tequila
- 2 tsp lime zest
- 3 tbsp lime juice
- 1 lb uncooked shrimp peeled and deveined
- 2 medium zucchini spiralized
- ¼ cup fresh parsley
- salt and pepper to taste
Instructions
- Heat 1 Tbsp of butter in a skillet over medium heat.
- Add shallots and garlic and cook until shallots are semi-translucent.
- Remove from heat; stir in tequila, lime zest, and lime juice.
- Cook until the liquid is evaporated.
- Add remaining butter, shrimp, and zucchini noodles.
- Continue cooking over medium heat until liquid is almost evaporated (2 – 3 minutes).
- When all shrimp are pink in color, it is ready to go.
- Garnish with parsley and lime zest.
- Enjoy!
Notes
Chef Note: I have made this quite a few times, and I actually prefer to cook the shrimp on the grill beforehand and add to the dish once crisped.
Chef Note: I also like to cook this dish in a wok—it just has more room and allows for everything to be better tossed together.
Nutrition
Fiber: 1.4g | Calories: 299kcal | Fat: 11.5g | Protein: 33g | Carbohydrates: 8g
Tried this recipe?Let us know how it was!