Shrimp is incredibly versatile and easy cook, but the best benefit is that my toddler LOVES it. Plus, the added bonus that it literally cooks in 3 minutes.
To keep this meal low carb I serve mine with zucchini noodles, and give the kids zucchini noodles mixed with regular, whole wheat pasta. Kids are growing, they don’t need to worry about carbs and all that mess yet.
If you’re a busy mom, or just busy, you will love this as a mid-week go-to. It takes less than 30 minutes to make, plus it’s easy and fresh.
Lemony Shrimp Scampi – THM S
- 1 lb peeled and deveined shrimp (I also did tails off)
- 2 tsp EVOO
- salt and pepper
Place shrimp in a medium bowl, drizzle with olive oil, salt, and pepper and place on wooden skewers. You can skip the skewers if you don’t have them, it just makes grilling them easier. Grill 1-2 minutes on each side, until opaque and firm. Drizzle with 2-3 Tsp scampi sauce.
- 2 large cloves of garlic
- 1/2 – 1 stick salted (or unsalted, you will just have to salt it)
- 1 tsp dried parsley
- Pepper to taste
Melt butter over low heat, grate in garlic and heat through until garlic is fragrant (about 2 minutes, you don’t want color on the garlic). Add pepper to taste and set aside in separate cup, leaving a little (1 Tsp) behind in the pan.
Make zucchini noodles – my favorite is with my Vegetti Pro, with the thin spaghetti blade. Lightly saute noodles in the same pan where you made the garlic butter. I like mine warm and crunchy, so I only saute to heat them up. Place noodles into bowl, top with grilled shrimp and a light sprinkle of parmesan, then squeeze 1-2 lemons wedges over the top. Drizzle on extra garlic butter, if you like. Garnish with a little fresh parsley, and enjoy.