Description
Seasoned and grilled shrimp served over spaghetti squash makes for a light and nutritious summer meal, perfectly paired with Sauvignon Blanc.
Ingredients
Units
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium spaghetti squash
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until opaque and cooked through.
- Cut the spaghetti squash in half, remove seeds, and microwave for 10-12 minutes until tender.
- Using a fork, scrape the spaghetti squash into strands.
- Serve the grilled shrimp over the spaghetti squash and garnish with fresh parsley.
Notes
*I didn’t really measure this. You’ll want to use a generous amount. I used complete seasoning mix from Badia spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 25