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Wilted Kale Shrimp Zucchini Noodle Salad

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 200kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 4 cloves garlic minced
  • 8 ounces shrimp deveined, tails removed
  • 1 bunch organic kale stem removed, chopped (about 6 cups)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 pint cherry tomatoes
  • 2 cups zucchini noodles
  • 2 lemons juiced or ½ cup lemon juice
  • ¼ cup fresh chopped basil

Instructions

  • Heat oil in a large skillet over medium low heat.
  • Add garlic and cook until fragrant.
  • Add shrimp and cook until pink on both sides and curled around edges.
  • Reduce heat to low and add kale, tomatoes, salt and pepper.
  • Continue to cook until kale is wilted.
  • Stir in zucchini noodles and lemon juice and cook 2-3 more minutes to soften zucchini.
  • Serve topped with fresh basil.

Notes

Weight Watchers PointsPlus: 6*

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 19.1g | Protein: 15.8g | Fat: 8.9g | Saturated Fat: 1.1g | Cholesterol: 78mg | Sodium: 703mg | Fiber: 3.2g | Sugar: 4g