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Not vegetarian due to:
This recipe has no customizations.
can use any neutral oil. divided.
large size. deveined and peeled if desired.
medium size. thinly sliced lengthwise, fronds saved.
seeds removed, very thinly sliced, divided.
small size. spiralized using the smallest blade.
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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.
Season generously with salt and pepper and remove from the pan and set aside.
Reduce the heat to medium-high and add the remaining tablespoon of oil.
Add the fennel slices and cook, stirring occasionally, until golden brown and soft, 10-12 minutes.
Add the garlic, red pepper flakes and half of the lemon slices. Cook until garlic is soft, about 2 minutes.
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.
Add the shrimp back into the pan and toss to combine.
In a small bowl, toss the cilantro, fennel fronds, and remaining lemon slices with a drizzle of olive oil.
Season with salt and pepper and serve on top of the shrimp and zucchini noodles.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 24.7 g
Carbohydrates 8.01 g
Iron 0.31 mg
Fiber 2.59 g
Calcium 13.3 mg
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The sample chart shows the nutritional data that is typically shown for any given recipe.
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