Shrimp and Zucchini Noodles W/Applesauce Cups
Serving Size: 4
Click an option below to see the recipe for a different serving sizeDescription
Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for? MAIN DISH: CALORIES: 394, SATURATED FAT: 3G, TRANS FAT: 0G, SODIUM: 264, CARBOHYDRATE: 17G, SUGAR: 3G, PROTEIN: 26G SIDE DISH: CALORIES: 60, SATURATED FAT: 0G, TRANS FAT: 0G, SODIUM: 5G, CARBOHYDRATES: 15G, SUGARS: 11G, PROTEIN: 0G
Meal Type
Basic
Dietary Preferences
No Preference, Gluten Free, Dairy Free, Low Carb, Diabetic Friendly
Ingredients
- 1 lb Medium Shrimp Peeled & Deveined
- 16 oz Cherry Tomatoes, halved
- 1 1/2 bags (12 oz) Veggie Spirals Zucchini
- 2 tbsp Olive Oil
- 2 tsp Freeze Dried Garlic
- Kosher Salt, to taste
- Black Pepper, to taste
- 1/2 cup Canned Corn Kernels
- 1/4 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 3 tbsp Lemon Juice
- 1 tbsp Sugar
- 4 (4oz) cups Unsweetened Applesauce
Takes to prepare.
Takes to cook.
Takes 20 Minutes total.
Instructions
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To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon juice and sugar in a small bowl; set aside. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Place shrimp and tomatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes. Place bag of frozen zucchini on a microwave safe dish. Microwave on high for 6-7 minutes. Gently peel tab open, drain excess water. Place zucchini noodles in a large bowl; top with shrimp, tomatoes and corn. Pour lemon vinaigrette on top of the salad and gently toss to combine. Serve immediately with applesauce on the side. Enjoy!