Zucchini Noodles with Spicy Shrimp 
Protein, vitamins C and E, folate, and B vitamins boost your baby’s cell, brain, nervous system, and bone development, and vitamin C keeps your immune system strong.
SERVES 4
LOW-CARB and gluten-free, these zucchini noodles (sometimes called “zoodles”) are topped with tender, spicy shrimp for a tasty and light meal. You may be able to find spiralized zucchini in your grocery store, or if you’ve got a spiralizer, you can make them. You can replace the shrimp with cubed chicken breast, tofu, or anything else. For more heat, add a pinch of cayenne or pepper flakes. Garnish with your favorite herbs. To all our moms with diabetes during pregnancy, this low-carb recipe was created for you, with love!
1½ pounds peeled and deveined medium or large shrimp, rinsed
2 teaspoons seafood seasoning mix, or to taste
3 tablespoons olive oil
2 large garlic cloves, minced
8 ounces mushrooms, stems trimmed and sliced (1½ cups)
Salt and freshly ground black pepper
1½ cups cherry tomatoes, sliced in half
5 medium-size zucchini, spiralized (about 5 cups)
• In a bowl, mix the shrimp with the seafood seasoning; set aside.
• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and sauté for 30 seconds. Add the mushrooms, stir, season with salt and pepper, and cook for 1 minute, then add the cherry tomatoes and cook for 2 minutes longer. Transfer to a large bowl and cover to keep warm. Do not rinse the skillet.
• Add 1 tablespoon of the olive oil to the skillet and heat over high heat. When the oil is hot, add the seasoning-coated shrimp in a single layer and cook until pink and slightly golden on the first side, about 2 minutes, then flip the shrimp and cook for 2 to 3 minutes, or until cooked through. Transfer the shrimp and any juices to the cooked vegetables. Cover to keep warm. Do not rinse the skillet.
• Add the remaining tablespoon of olive oil to the skillet and heat over high heat. Add the spiralized zucchini and cook for 3 minutes, until crisp-tender. If sticking occurs, add up to 2 tablespoons of water.
• Add the veggies and shrimp and all of the juices back to the skillet. Gently mix with the zucchini. Adjust the seasoning and serve.
One quarter of the zucchini noodles: Calories: 253 cals; Protein: 26 g; Carbohydrates: 9 g; Fat: 13 g; Fiber: 2 g; Sodium: 979 mg; Vitamin C: 33 mg; Vitamin E: 4 mg; Folate: 79 mcg; B6: 0.6 mg; B12: 2 mcg; Niacin: 10 mg; Riboflavin: 0.3 mg; Choline: 160 mg; Copper: 0.5 mg; Phosphorus: 513 mg; Selenium: 54 mcg, Zinc: 2 mg; 1 CARB