Ingredientes

• 300g raw shrimp, peeled and deveined
• 2 medium zucchini (approx. 400g), spiralized
• 250g cherry tomatoes, halved
• 3 cloves garlic, minced
• 30ml extra virgin olive oil
• 15g fresh basil, roughly chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instrucciones

1. 1.Pat the shrimp dry with a paper towel. In a bowl, toss the shrimp with ground cumin, ground coriander, salt, and pepper until evenly coated.
2. 2.Heat the olive oil in a large skillet or pan over medium-high heat. Add the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
3. 3.Add the seasoned shrimp to the pan in a single layer. Cook for 1-2 minutes per side, until pink and just cooked through. Remove the shrimp from the pan and set aside.
4. 4.Add the halved cherry tomatoes to the same pan. Cook for 5-7 minutes, stirring occasionally and gently pressing on them to release their juices, until they soften and form a light sauce.
5. 5.Add the spiralized zucchini to the pan. Toss with the tomato sauce and cook for 2-3 minutes, until the zucchini is tender-crisp. Be careful not to overcook it, or it will become watery.
6. 6.Return the cooked shrimp to the pan. Add the chopped fresh basil and the lemon juice. Toss everything together for one minute to combine and warm through.
7. 7.Taste and adjust seasoning with more salt and pepper if needed. Serve immediately for the best texture.

Información nutricional

Por qué esta receta