Ingredients
- 1.5 lbs Large shrimp, peeled and devined
- 4 Medium zucchini, spiralized into noodles
- 4 tbsp Grass-fed butter
- 3 cloves Garlic, minced
- 1 tsp Red pepper flakes
- 1 Lemon, juiced and zested
- Salt and black pepper to taste
- For the Fat Bomb Dessert:
- 4 oz Cream cheese, softened
- 2 tbsp Sugar-free powdered erythritol
- 1/4 cup Heavy cream
- 1/2 tsp Vanilla extract
Instructions
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Step 1: Preparation
Start by patting the shrimp dry with paper towels. Removing excess moisture is the secret to getting a good sear rather than steaming the shrimp. In a small bowl, whisk together the softened cream cheese, erythritol, heavy cream, and vanilla for the fat bomb dessert. Portion this mixture into four small silicone molds or containers and set them in the freezer to firm up while you cook the main course.
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Step 2: Sautéing the Shrimp
Place a large skillet over medium-high heat and melt 2 tablespoons of butter. Once the butter is bubbling, add the shrimp in a single layer. Season with salt, pepper, and red pepper flakes. Cook for 2 minutes per side until the shrimp turn pink and opaque. Do not overcook them, or they will become rubbery. Remove the shrimp from the skillet and set them aside on a plate.
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Step 3: Cooking the Zucchini Noodles
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 30 seconds until fragrant. Toss in the zucchini noodles and cook for only 1 to 2 minutes. You want them to be tender-crisp, not mushy. Return the shrimp to the pan, add the lemon juice and zest, and toss everything together to coat in the garlic butter sauce.
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Step 4: Meal Prep Assembly
Divide the shrimp and zucchini noodles into four airtight meal prep containers. Once the fat bombs in the freezer have set (about 15-20 minutes), place one fat bomb into a small separate compartment or a cupcake liner inside each meal prep container. Store the containers in the refrigerator for up to 4 days. When you are ready to eat, reheat the shrimp and noodles while keeping the fat bomb cold for your post-meal dessert.
- Cook Time: 25 minutes