Lemon Herb Shrimp Zoodles

• 200 g (200 g raw peeled and deveined shrimp) — Raw peeled and deveined shrimp
• 250 g (250 g raw zucchini) — Raw zucchini
• 20 g (1 tbsp plus 2 tsp (20 g) extra-virgin olive oil, divided) — Extra-virgin olive oil
• 20 g (1 tbsp plus 1 tsp (20 g) fresh lemon juice) — Fresh lemon juice
• 5 g (2 small cloves (5 g) raw garlic, finely grated) — Raw garlic
• 10 g (1/4 cup (10 g) fresh flat-leaf parsley, chopped) — Fresh flat-leaf parsley

Method

1. 1Spiralize and dry the zucchiniTrim the zucchini, spiralize all 250 g into long strands, spread them on a clean towel, and press firmly to remove surface moisture.2 min 30 secLook for: The zucchini strands are long and dry to the touch, with no puddle beneath them.Safety: Use a stable spiralizer and keep the prepared zucchini away from raw shrimp.
2. 2Whisk the lemon herb sauceWhisk 12 g olive oil with all 20 g lemon juice, all 5 g garlic, and all 10 g parsley for 45 seconds.45 secLook for: The sauce is glossy and evenly flecked with parsley and garlic.Safety: Rinse and dry the parsley before chopping it.
3. 3Dry the shrimpPat every shrimp dry and check along the back of each one, removing any remaining vein.1 minLook for: The shrimp are dry, clean, and free of visible vein or shell fragments.Safety: Wash hands and sanitize the work surface after handling raw shellfish.
4. 4Sear the shrimpHeat the remaining 8 g olive oil in a skillet over medium-high heat, arrange the shrimp in one layer, and cook for 2 minutes per side.4 min · 145°FLook for: Every shrimp is opaque, C-shaped rather than tightly curled, and reaches 145°F.Safety: Check a thick shrimp with a clean thermometer and move all cooked shrimp to a clean plate.
5. 5Cook and sauce the zucchini noodlesAdd all dried zucchini strands to the hot skillet and toss for 90 seconds; turn off the heat, add all lemon herb sauce, and toss for 30 seconds more.2 minLook for: The zucchini strands are hot and flexible but retain bite, and the sauce clings without pooling.Safety: Remove the skillet from heat before adding the lemon sauce to avoid harsh, scorched garlic.
6. 6Complete the shrimp zoodle bowlTransfer every sauced zucchini strand to a bowl, arrange all shrimp on top, and pour over any clean resting juices from the shrimp plate.45 secLook for: Every measured ingredient is served, with opaque shrimp over glossy lemon-parsley zucchini strands.Safety: Declare the shellfish allergen and refrigerate leftovers within 2 hours.