Are you a big fan of zucchini noodles or “zoodles”? If you said yes, then I’m sure you’ll LOVE these Garlic Shrimp Zucchini Noodles! This gluten-free and paleo friendly dish is incredibly simple, yet SO delicious. Savor the summer with fresh ingredients including zucchini, tomatoes, and shrimp. Perfect for a flavorful low-carb lunch or dinner!
This Garlic Shrimp Zucchini Noodles recipe was generously shared by Conner Middelmann-Whitney, Nutrition Coach at Modern Mediterranean.
“Believe me, I enjoy prepping as little as you do! That’s why I usually chop and slice my ingredients while I’m cooking to save time, rather than getting everything ready ahead of time (e.g., while onion is browning, chop pepper; while pepper is cooking, chop tomatoes; while the tomatoes are cooking, slice zucchini; etc.). However, much like an Asian stir-fry, this dish is rather fast moving which is why it’s good to have all the ingredients to hand right away. The good news is that this makes the dish very quick to prepare – about 10 minutes! And the prepping isn’t that bad either – you’re looking at 20 minutes tops, less if you have a kitchen helper. Meanwhile, this delicious low-carb, low-calorie 2-Day Diet meal is packed with powerfully health-protective plant compounds from zucchini, tomatoes and a crazy amount of garlic (don’t worry, it loses its pungency when it’s cooked). Enjoy hot, lukewarm or cold.”
Try this tasty Garlic Shrimp Zucchini Noodles recipe today!
| Garlic Shrimp Zucchini Noodles |
| Servings |
| 4people |
| Servings |
| 4people |
- 4 medium-large zucchini topped & tailed & cut into ribbons with a julienne/vegetable peeler
- 1 tsp Salt
- 2 tbsp Olive Oil
- 1 lb raw shrimp peeled, defrosted (if frozen)
- 12 cloves Garlic peeled and chopped with a chef’s knife or mezzaluna
- 1/2 cup Fresh Parsley coarsely chopped
- 1/2 cup fresh basil coarsely chopped
- 1 cup grape tomatoes or very ripe Roma tomatoes cubed
- 1/2-1 tsp chili flakes
- a squeeze Lemon Juice
- Freshly Ground Black Pepper
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Ingredients
Servings: people
Units:
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- Place zucchini ribbons in a colander and toss with 1 teaspoon salt; set on a plate to drain for 10-15 minutes. If using unpeeled shrimp (I prefer them – they taste fresher than peeled shrimp), peel now.
- In a large skillet on “high,” warm 1 tablespoon olive oil and sauté half the garlic for 30 seconds, stirring. Add shrimp and cook, stirring, for 2-3 minutes until the shrimp are cooked through. Don’t overcook, or they will get dry and rubbery. Stir in half the basil and parsley, grind some pepper on top and drizzle with a squeeze of lemon juice. Transfer to a small dish and cover to keep warm.
- Return the pan to high heat and add the second tablespoon of oil. Sauté garlic, tomatoes a chili flakes for a minute, stirring steadily. Add zucchini ribbons and cook for 5-6 minutes, until the zucchini are hot but remain al dente. Gently fold in the remaining basil and parsley, taking care not to break the fragile zucchini ribbons, and season with salt, pepper and lemon juice. Serve zoodles onto plates and top with shrimp. Alternatively, stir the shrimp into the hot zoodles and serve as a big all-in-one dish.
