375 Cals 37 Protein 27 Carbs 13 Fats
TOTAL TIME:
30 mins
YIELD:2 SERVINGS
COURSE:Dinner
CUISINE:Italian
Baked Shrimp Parmesan over Zucchini Noodles – an easy, light and delicious shrimp dish made in under 30 minutes!
INGREDIENTS
For the Shrimp:
8 oz peeled and deveined jumbo shrimp
fresh black pepper, to taste
1 large egg, beaten*
3 tbsp whole wheat Italian seasoned breadcrumbs
1 tbsp panko crumbs
1 tbsp grated parmesan cheese
olive oil cooking spray
For the Zoodles:
1 tsp olive oil
2 cloves garlic, crushed with the side of a knife
1 1/4 cups crushed tomatoes, I always use Tuttorosso
kosher salt and pepper, to taste
2 medium zucchini, 14 oz total, spiralized with the thicker blade, and cut into 6-inch lengths
1 oz shredded mozzarella cheese, I love Polly-O
INSTRUCTIONS
Preheat oven to 450°F. Spray a baking sheet with cooking spray.
Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl.
Wash and dry the shrimp.
Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.
Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes.
Turn shrimp over then cook another 3 minutes or until cooked though.
In a large oven safe skillet heat the oil over medium heat.
Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes.
When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.
Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.
Serving: 5shrimp, 1/2 zoodles, Calories: 375kcal, Carbohydrates: 27g, Protein: 37g, Fat: 13g, Cholesterol: 243mg, Sodium: 743mg, Fiber: 6g, Sugar: 8gBlue Smart Points:4Green Smart Points:7Purple Smart Points:4Points +:9