Garlic Chili Shrimp Scampi with Zucchini Noodles

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 3 medium zucchini
• 4 cloves garlic cloves
• 2 tablespoons chili oil
• 2 tablespoons low-sodium soy sauce
• 1/4 cup fresh cilantro leaves
• 1 tablespoon olive oil
• 1 teaspoon lime juice
• to taste black pepper(optional)

Instructions

1. 1

   Using a spiralizer or julienne peeler, turn the zucchini into noodles; place them in a colander, sprinkle with a pinch of salt, and let sit for 5 minutes to draw out excess moisture, then pat dry with paper towels.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, then add the shrimp and cook 2‑3 minutes per side until pink and opaque.

3. 3

   Stir in chili oil, soy sauce, and lime juice; toss the shrimp to coat and cook an additional 1 minute.

4. 4

   Add the zucchini noodles to the skillet, toss quickly for 2‑3 minutes until just warmed but still crisp; season with black pepper if desired.

5. 5

   Remove from heat, transfer to plates, and garnish with chopped cilantro before serving.