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Zutaten für 2 Portionen:

  • 400 g Zucchini
  • 240 g Garnelen
  • 1 Zitrone
  • 1 Schalotte
  • 2 Knoblauchzehen
  • 4 EL Tomaten (Dose, passiert)
  • 4 EL Kokosöl
  • 1 Prise Salz
  • 1 Prise Pfeffer

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Zubereitung

Zucchini waschen, trocknen und mit einem Spiralschneider in lange dünne Nudeln schneiden.

Schalotte und Knoblauch schälen und fein würfeln.

3 EL Öl (kurz erhitzen, damit das Öl flüssig wird), Knoblauch, Salz und Pfeffer in einer Schüssel vermischen und Garnelen damit marinieren.

1 EL Öl in der Pfanne erhitzen und Schalotte darin andünsten. Garnelen für etwa 2 Minuten braten.

Zucchini-Nudeln in die Pfanne zu den Garnelen geben und mehrmals durchschwenken. Tomaten und Zitronensaft dazugeben und mit Salz und Pfeffer würzen.
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Nährwert pro Portion

circa 170 kcal/5 g Kohlenhydrate/25 g Eiweiß/2 g Fett
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