I’m working on 2 goals right now: Eating things from my freezer (mostly to make space for the boozy popsicles that will come into my life this summer), and packing more veggies into my day! Enter Zoodles and shrimp…

Ingredients:

• 2 Small zucchinis (I only made enough for one lunch and a light snack so if you’re wanting to  make this last all week, adjust the recipe)
• Olive oil
• 1 bag of pre-cooked frozen shrimp (again, this is what I had on hand and I’m trying to clear my freezer but cooked shrimp will work just as well!)
• 2 teaspoons salt
• black pepper to taste, about 1 teaspoon
• 1 teaspoon red pepper flakes. if you can’t handle the heat- cut this in half.
• 1/4 cup chicken broth
• the juice from one lemon
• Lake Shore Drive seasoning
• You’ll also need a spiralizer for the zucchini

Directions:

1. Spiralize your zucchini into spaghetti curls. Now, I could spend 5 years trying to type out instructions for you, or I could send you the video I watched. PS this is the spiralizer I have and it is AMAZING!
2. Heat about 1 tablespoon of olive oil on medium in a large saucepan
3. Add shrimp (thawed) with salt, pepper, and red pepper flakes. I like to let everything sit in the pan for a minute or so to allow all the flavors to release.
4. Add the chicken broth and lemon juice and let it come to a simmer.
5. Add your zoodles to the pan for a few minutes to let them soak in the flavors. About 3-4 minutes. Not too long though because you don’t want them to get soggy. If you’re using uncooked shrimp, keep everything on the heat until the shrimp are fully cooked and then take them off.
6. Top off with some Lake Shore Drive Seasoning just before serving!

*This recipe is amazing both hot and cold, so either serve right away or pop it in some Tupperware for your lunch the next day! Enjoy!*