adapted from Bon Appétit
prep time: 30 minutes
cook time: 15 minutes
total time: 45 minutes
- 2 TABLESPOONS NEUTRAL OIL, DIVIDED
1/2 LB LARGE SHRIMP, DEVEINED AND PEELED IF DESIRED
1 MEDIUM FENNEL BULB, THINLY SLICED LENGTHWISE, FRONDS SAVED
2 CLOVES GARLIC, THINLY SLICED
1/2 TEASPOON CRUSHED RED PEPPER FLAKES, OR MORE TO TASTE
1/2 LEMON, SEEDS REMOVED, VERY THINLY SLICED, DIVIDED
2 SMALL ZUCCHINIS, SPIRALIZED USING THE SMALLEST BLADE
1/2 CUP ROUGHLY CHOPPED CILANTRO
OLIVE OIL, TO TASTE
SALT AND FRESHLY GROUND PEPPER, TO TASTE
Heat 1 tablespoon of oil in a large skillet over high-heat. Add the shrimp, being careful not to crowd the pan, and cook for 1-2 minutes per side, until slight charred, pink, and cooked through. Season generously with salt and pepper and remove from the pan and set aside.
Reduce the heat to medium-high and add the remaining tablespoon of oil. Add the fennel slices and cook, stirring occasionally, until golden brown and soft, 10-12 minutes. Add the garlic, red pepper flakes and half of the lemon slices. Cook until garlic is soft, about 2 minutes. Add the zucchini noodles, season generously with salt and pepper, and cook, tossing, until tender and cooked through, 2-3 minutes, depending on thickness of zoodles.
Add the shrimp back into the pan and toss to combine. In a small bowl, toss the cilantro, fennel fronds, and remaining lemon slices with a drizzle of olive oil. Season with salt and pepper and serve on top of the shrimp and zucchini noodles.