Remove the shrimp to a plate then repeat with the second half of the shrimp.
When the shrimp have 30 seconds left to cook, squeeze in fresh lemon juice for a burst of bright flavor then saute until the juice evaporates, which should happen very quickly. With shrimp this large, I like to roll them on their tails at the end to make sure they’re cooked through. Once the zoodles are ready, pat 1lb jumbo shrimp (16/20 count) very dry with paper towels then season both sides with garlic salt and pepper.Īdd 1-1/2 Tablespoons extra virgin olive oil to a large, 12″+ skillet over heat that’s just a touch above medium, then add half the shrimp and saute for 2 minutes a side, or until cooked through. This is the step that will save you from watery zoodle dishes so definitely don’t skip it. I own a Paderno Spiralizer and love it!Īdd the zoodles to a colander set atop a bowl then sprinkle with salt and toss with your fingertips to coat. Place in the refrigerator for 30 minutes to an hour then use a kitchen towel or paper towels to remove the excess water from the surface of the zoodles by pressing and/or gently squeezing. Slice the tops and bottoms off the zucchini then send them through your spiralizer fitted with the fattest blade to create zoodles. I look for zucchini that are the same circumference from top to bottom, but if you can only find ones that are a little misshapen, that’s fine too! Thin zucchini are preferable to big fat zucchini as they contain more liquid which could make your dish watery at the end. RELATED Fresh Summer Rolls with Spicy Peanut Dipping Sauce I think salmon would be unbelievable paired with the crisp-tender, lemony zoodles, too! You could marinate them in a lemon dressing first, or season with garlic salt and pepper, like I did with the shrimp, before sauting.
#SHRIMP ZOODLES RECIPE FREE#
Now, if you don’t like shrimp, feel free to go the chicken breast route. I was actually shocked at how delicious this recipe was after taking my first bite, and couldn’t wait to test it again for the blog. Less than 20 minutes cooking time, made in one skillet, low-carb, gluten-free, and no compromise on flavor. No compromises made on the capers, lemon, and parmesan cheese though – like I said, what I’m eating these days has to be packed with flavor and these three ingredients are what make piccata, piccata! Skinny Shrimp Piccata with Zoodles is also fitting the bill! All the flavor of buttery, lemony piccata made with a fraction of the butter, jumbo shrimp instead of breaded and pan-fried chicken, and zoodles (zucchini noodles, y’all) instead of regular spaghetti noodles.
#SHRIMP ZOODLES RECIPE FULL#
That said, I’m a volume eater – love me some GIANT salads, BIG steaks, and HUGE plates of pasta – so when the amount of food I’m able to eat gets slashed, you better believe that what I do get to eat has to be full of flavor. Want more recipes you can get on the table FAST? Believe it or not, delicious meals don’t have to be complicated.We’re officially 10 weeks out from meeting baby boy #2 which means I’ve officially reached the “get way too full way too fast” point of this pregnancy as my stomach is currently being squished by a wee baby knee. Step 4: Serve the shrimp and zoodles with lemon wedges and enjoy! Add salt and pepper to taste along with a squeeze of fresh lemon juice. Step 3: When the Zoodles have softened, add the shrimp back to the pan. Do not over cook the zoodles or they will turn to mush! Sauté them for just 1-2 minutes until they begin to soften. Add the zoodles to the pan along with the chicken stock and 2 more tablespoons of butter. Step 2: Transfer the shrimp to a plate and set aside while you move on to the zucchini.
Add the Italian seasoning and minced garlic and sauté the shrimp until they’re fully cooked. You’ll start the recipe by sautéing the shrimp in the olive oil and 2 tablespoons of butter. Step 1: Raw shrimp are grey in color and will turn pink as you cook them. Zoodles are a great way to replace carb-filled noodles with the healthier, keto approved zucchini.ĭon’t you just love a fast, delicious dinner that is also good for you? Using zoodles instead of pasta means this dish is naturally gluten free and totally keto friendly. Another option to save time is to buy ready made zoodles in the produce section of your grocery store. You can use a spiralizer, a mandolin, or a juliene peeler. “ Zoodles” is a fun name for noodles made from zucchini. Best of all, it’s keto-friendly, too!Ī delicious dinner that can be on my table in less than 20 minutes? Sign me up! Garlic Butter Shrimp with Zoodles is 100% keto friendly and so quick to prepare from start to finish, you’ll want to add this recipe to your favorites list. This oh-so-easy Garlic Butter Shrimp with Zoodles is fancy enough for guests, but fast enough for every day.