Tequila Lime Shrimp Zoodles
This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
Ingredients
- 3 tablespoons butter, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 cup tequila
- 1-1/2 teaspoons grated lime zest
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 medium zucchini, spiralized (about 6 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced fresh parsley
- Additional grated lime zest
Reviews
Taste was a 5, but there was no crisping, despite preheating the skillet. Agree with another review, it came out more of a soup. Thus using a cast iron skillet is pointless. I also substituted some agave for the tequila.
It was delicious as a soup.
We loved this. We don’t drink alcohol so substituted 1 Tbs agave nectar for the tequila.
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