Effortless Elegance: Your New Favorite Weeknight Meal!
Say goodbye to boring weeknight dinners and hello to this vibrant Lemon Garlic Shrimp with Zoodles! In just 15 minutes, you can whip up a dish that’s bursting with fresh, zesty flavor, packed with protein, and delightfully low-carb. Using an Instant Pot makes this recipe unbelievably simple, combining succulent shrimp, tender zucchini noodles, and a rich garlic-ghee sauce into a meal that tastes like it came from a gourmet kitchen. It’s the perfect solution when you’re short on time but refuse to compromise on taste or nutrition.
Ingredients
• 4 cups Zucchini Noodles (Zoodles)
• 2 tbsp Ghee
• 1 cup Vegetable Stock
• 2 tbsp Olive Oil
• 3 tsp Minced Garlic (about 3 cloves)
• 1 pound Large Shrimp, peeled and deveined
• Juice of ½ Lemon
• 1 tbsp Fresh Basil, chopped
• ½ tsp Paprika
• Salt and Black Pepper, to taste
Instructions
1. Set your Instant Pot to the SAUTE function. Add the ghee and olive oil and allow it to heat until shimmering.2. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.3. Add the shrimp and lemon juice to the pot. Cook for 1 minute, stirring occasionally, until the shrimp just begin to turn pink.4. Press CANCEL. Add the zoodles, paprika, and vegetable stock to the pot. Stir gently to combine.5. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 1 minute.6. Once the cooking time is complete, perform a quick release of the pressure by carefully moving the steam valve to ‘Venting.’7. Open the lid, stir in the fresh chopped basil, and season with salt and pepper to taste.8. Serve immediately, garnished with extra basil if desired. Enjoy!
Nutritional Information
• Per Serving
• Calories: 300
• Total Fats: 20g
• Net Carbs: 3g
• Protein: 30g
• Fiber: 3g
Pro Tips
• Pro-Tips for Perfect Shrimp Zoodles
• For the best texture, pat the shrimp completely dry with a paper towel before adding them to the pot. This helps them get a slight sear instead of just steaming.
• To avoid watery zoodles, do not let them sit in the hot pot after cooking. Serve immediately after performing the quick release.
• Add a pinch of red pepper flakes along with the garlic for a gentle kick of heat.
• For an extra layer of flavor, stir in a ¼ cup of grated Parmesan cheese right before serving.
FAQ
Q: How do you keep zoodles from getting watery
A: The key to preventing watery zoodles is to cook them very briefly and serve them immediately. This recipe’s 1-minute pressure cook time followed by a quick release is designed for this. Avoid letting the zoodles sit in the hot liquid after cooking.
Q: Can I make this lemon garlic shrimp recipe without an Instant Pot
A: Absolutely! To make this on the stovetop, sauté the garlic in ghee and olive oil in a large skillet. Add the shrimp and lemon juice, cooking until pink, then set the shrimp aside. Add the zoodles and vegetable stock to the skillet and cook for 2-3 minutes until tender. Return the shrimp to the pan, stir in the basil, and season to taste.
Q: Can I use frozen shrimp for this zoodle recipe
A: Yes, you can use frozen shrimp. For best results, make sure the shrimp are fully thawed before you begin cooking. Pat them completely dry with a paper towel as mentioned in the pro-tips to help them sear nicely instead of steaming.
Q: What can I substitute for ghee
A: If you don’t have ghee, you can substitute it with an equal amount of unsalted butter or use an additional tablespoon of olive oil. Butter will provide a similar rich flavor.
