These zucchini noodles with shrimp, aka shrimp zoodles, are gluten-free, low-carb, healthy, and easy to make. This recipe is easy to assemble and makes a great weeknight meal.
Why you will love this recipe
- These zucchini noodles with shrimp are gluten-free and low-carb.
- This recipe is a healthier and lighter version of a pasta dish.
- It's ready in just 20 minutes!
Ingredients for zucchini noodles with shrimp
Zucchini: Use a spiralizer to make zucchini pasta.
Shrimp: Raw, peeled, and deveined.
Onion: Chopped.
Garlic: Minced.
Olive oil: Use extra virgin olive oil.
Seasoning: Salt and black pepper.
Basil: Fresh basil leaves will add so much flavor.
Parmesan cheese: Use grated parmesan cheese.
How to make zucchini noodles with shrimp
First, wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta and set it aside.
Heat a large pan or wok with a little olive oil over medium-high heat. When hot, add the garlic and basil leaves and sauté until golden. Then add the onion and sauté for 1 minute or until soft.
Then, add the shrimp, season with salt, and sauté until cooked through.
Add the zucchini noodles, a little bit more salt, and black pepper, and toss everything to combine for 30 seconds. Don't overcook, or the zucchini noodles will become mushy. Serve immediately and enjoy!
Tips for making this recipe
Don't overcook shrimp: shrimp cooks fast, and over-cooked shrimp is rubbery, so keep an eye on the shrimp while cooking.
Don't overcook zucchini: Zucchini noodles can become mushy and soggy very quickly because zucchini contains more than 90% water. They should be crispy and al dente.
Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
Recipe variations: Feel free to add other ingredients to this dish. Other vegetables like mushrooms or cherry tomatoes go well with this recipe.
More noodles recipes
If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Print
Zucchini Noodles With Shrimp
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Cook
- Cuisine: American
- Diet: Gluten Free
Description
This zucchini noodle with shrimp recipe is easy to make, gluten-free, low-carb, and ready in 20 minutes!
Ingredients
- 2 medium-sized zucchinis, spiralized
- 14 oz raw shrimp, peeled and deveined (400 g)
- 2 tbsp olive oil
- 2 basil leaves
- 4 garlic cloves, minced
- 1 small onion, chopped
- ½ cup grated parmesan cheese
- salt to taste
- black pepper to taste
Instructions
- First, wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta and set it aside.
- Heat a large pan or wok over medium-high heat with a little bit of olive oil. When hot, add the garlic, basil leaves, and sauté until golden, then add the onion and sauté for 1 minute or until soft.
- Then, add the shrimp, season with salt, and sauté until cooked through.
- Add the zucchini noodles, a little bit more salt, and black pepper, and toss everything to combine for 30 seconds. Don't overcook, or the zucchini noodles will become mushy. Serve immediately and enjoy!
Notes
Don't overcook shrimp: shrimp cooks fast, and over-cooked shrimp is rubbery, so keep an eye on the shrimp while cooking.
Don't overcook zucchini: Zucchini noodles can become mush and soggy very quickly due to the fact that zucchini contains more than 90% water. They should be crispy and al dente.
Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
Recipe variations: Feel free to add other ingredients to this dish. Other vegetables like mushrooms or cherry tomatoes go well with this recipe.
Keywords: zucchini noodles with shrimp, zoodles with shrimp
Comments
No Comments