Directions:
- Shred zucchini with manual shredder or in processor, lengthwise.
- Layer in a colander and sprinkle with salt while you prepare the shrimp.
- Rinse zucchini and drain well.
- In a skillet melt 2 tbsp butter and 1 tbsp oil, add zucchini and cook 3 minutes,add salt& pepper, remove and set aside.
- Melt remaining butter and oil, add shrimp and garlic, cook until shrimp turns pink, 3 minutes.
- Add broth, bring to a boil, add red pepper and parsley, cook 1 minute more.
- Serve shrimp over zucchini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.19 Kcal (2178 kJ) | ||
| Calories from fat | 360.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.07g | 62% | |
|---|---|---|---|
| Cholesterol | 96.29mg | 32% | |
| Sodium | 1987.12mg | 83% | |
| Potassium | 181.02mg | 4% | |
| Total Carbs | 32.85g | 11% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 9.68g | 19% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45mg | 4% | |
| Amount Per 100 g | |||
| Calories | 290.26 Kcal (1215 kJ) | ||
| Calories from fat | 201.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.36g | 62% | |
|---|---|---|---|
| Cholesterol | 53.73mg | 32% | |
| Sodium | 1108.81mg | 83% | |
| Potassium | 101.01mg | 4% | |
| Total Carbs | 18.33g | 11% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.73g | 5% | |
| Protein | 5.4g | 19% | |
| Vitamin C | 4mg | 12% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 7% | |
| Calcium | 25.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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