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Shrimp and Zucchini Noodles with Fennel, Lemon and Herbs
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45 minutes
2 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
shrimp
vegetarian
(?)
Not vegetarian due to:
shrimp
pescatarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.3% of RDA
• Calories: 12.9% of RDA
• Carbs: 2.9% of RDA
• Fat (total lipid): 23.9% of RDA
• Fiber: 9.2% of RDA
• Fructose: 3.7% of RDA
• Protein: 21.9% of RDA
• Sodium: 12.3% of RDA
• Sugar: 13.1% of RDA
• Vitamin A (IU): 32.1% of RDA
• Vitamin B6: 10.2% of RDA
• Vitamin C: 36.3% of RDA
• Iron: 1.6% of RDA
• Magnesium: 18.2% of RDA
• Manganese: 6.7% of RDA
• Niacin: 4.0% of RDA
• Potassium: 21.2% of RDA
• Zinc: 12.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
8.01
g
Calories
258
 
Fiber
2.59
g
Iron
0.307
mg
Protein
24.7
g
Sodium
167
mg
Sugars
4.08
g
Fat (total lipid)
14.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
can use any neutral oil. divided.
 
1/2
lbs
+
-
 
large size. deveined and peeled if desired.
 
1
whole
+
-
 
medium size. thinly sliced lengthwise, fronds saved.
 
2
cloves
+
-
 
sliced.
 
1/2
tsp
+
-
 
more to taste.
 
1/2
whole
+
-
 
seeds removed, very thinly sliced, divided.
 
2
whole
+
-
 
small size. spiralized using the smallest blade.
 
1/2
cups
+
-
 
roughly chopped.
 
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PREPARATION
1.
Heat 1 tablespoon of oil in a large skillet over high-heat. Add the shrimp, being careful not to crowd the pan, and cook for 1-2 minutes per side, until slight charred, pink, and cooked through.
2.
Season generously with salt and pepper and remove from the pan and set aside.
3.
Reduce the heat to medium-high and add the remaining tablespoon of oil.
4.
Add the fennel slices and cook, stirring occasionally, until golden brown and soft, 10-12 minutes.
5.
Add the garlic, red pepper flakes and half of the lemon slices. Cook until garlic is soft, about 2 minutes.
6.
Add the zucchini noodles, season generously with salt and pepper, and cook, tossing, until tender and cooked through, 2-3 minutes, depending on thickness of zoodles.
7.
Add the shrimp back into the pan and toss to combine.
8.
In a small bowl, toss the cilantro, fennel fronds, and remaining lemon slices with a drizzle of olive oil.
9.
Season with salt and pepper and serve on top of the shrimp and zucchini noodles.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 258
Protein 24.7 g
Carbohydrates 8.01 g
Iron 0.31 mg
Fiber 2.59 g
Calcium 13.3 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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