• 3-4 oz of small shrimp
• 2 oz of Zoodles (Zucchini Noodles)
• 1 spray of Olive Oil
• 1/2 tsp crushed garlic
• Seasoning to taste

If your shrimp are frozen, put them on a bowl and run cold Water over them at just above a drip for 5 minutes and they will thaw out (not for Californians). Then weigh them to be sure of the weight.

Cut your zoodles using your perfered method (Veggetti etc), weigh for 2 oz.

Heat non stick skillet on medium heat and spray with olive oil (I have a Misto I use to spray oil), or any non stick. Season your shrimp and cook them until just pink, about 2-3 minutes depending on temp. Add zoodles, stir together, cook another minute or 2 so zoodles can absorb flavor. Remove zoodles to bowl, stack shrimp on top.

You can have this ready in less than 15 minutes, even with frozen shrimp, the cook time is about 5 minutes. Adjust the shrimp to zoodle ration to fit your macro needs.

I even made a nutrition label, You have to add your own fat/oil count.

Even as a Californian it took me a second to get your reference. ????. Yes, if we're not in the middle of a drought we're in the middle of a wildfire. And don't even get me started on gas prices! But hey, maybe Mars exploration will pan out in time to bail us out.

Thanks for the recipe!

Sounds good! I like to season mine with Old Bay seasoning, and then squirt some fresh lemon or lime juice just before eating. Yum!