Whole30 zucchini noodles with lemon garlic shrimp. An easy and delicious weeknight dinner. Who’s ready for this healthy low calorie and filling paleo dinner?

• 2 pounds raw shrimp peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves minced

• 48 oz zucchini noodles
• 1-2 lemons zest and juice to taste
• 1/4 cup parsley chopped
• salt and pepper to taste

• 2 pounds raw shrimp peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves minced

• 48 oz zucchini noodles
• 1-2 lemons zest and juice to taste
• 1/4 cup parsley chopped
• salt and pepper to taste

1. Heat a skillet over medium heat on the stove and drizzle with olive oil. Add shrimp in a single layer in the skillet and cook for 1 minute. Then add minced garlic, turn shrimp, and cook another minute. Remove cooked shrimp and set aside.
2. Add zucchini noodles and the zest from one lemon to the skillet with the juices from the shrimp. Cook on medium heat until the zucchini noodles are soft, but not mushy. Add shrimp back into the pan and squeeze lemon juice to taste. Top with salt and pepper.