Healthy, quick and easy lunch so you don’t have rashly eat another muffin when the hunger hits.
Summer squash is in full bloom now, and it’s so diverse, we almost have it twice a week in different variations. Grill it, roast it, eat it raw in salads or spiralize it and toss it in olive oil as a pasta alternative. Our recipe requires them spiralized, which might sound daunting to you at first, but it shouldn’t be. With a spiralizer like this one, it’s easy as pie. Our you can get a handheld version like this. Easy. It’s only matter of habit, right? And if you totally feel lazy, when summer squash is in the season, Whole Food has them already spiralized and prepacked. Once the summer squash is spiralized, toss it in olive oil with some garlic, top it with cooked shrimp and serve with a side of carrot salad. Done!
Summer Squash topped with Fried Egg and Shrimp + Carrot Salad
Prep time: 20 min, Serves 2
For the Carrot Salad:
- 4 carrots, peeled and grated
- 3 tbsp capers
- 1 garlic clove, minced
- 2 tbsp white balsamic vinegar
- light pinch of salt
For the Summer Squash:
- 2 tbsp olive oil
- 3 medium sized summer squash, spiralized
- 2 garlic cloves, minced
- 500 lb peeled shrimp
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 eggs
- salt to taste
Make the salad:
Place all ingredients in a large bowl, toss to combine everything and set aside, so carrots soften a bit.
Make the summer squash:
In a large pan, heat 1 tbsp oil over medium heat, add together garlic and summer squash and cook until squash starts to soften, about 3-4 minutes, don’t stir too much, let the squash get a bit browned.
At the same time in another pan, heat 1/2 olive oil over medium heat and add the shrimp. Cook for about 5 minutes, turning occasionally. Remove shrimp from the pan and set aside.
Add the remaining 1/2 tbsp olive oil and fry the eggs to desired consistency. Sprinkle with some salt.
Plate the squash onto a plate, top with shrimp and egg and serve with the salad. Enjoy your healthy lunch! Sure, you can make it for breakfast or dinner, too.