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Shrimp with Zoodles and Tomatoes

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35min

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4 servings

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1 Reviews
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This light and refreshing Shrimp with Zoodles and Tomatoes dish is a perfect low-carb meal that's packed with flavor. Tender shrimp are sautéed with garlic and cherry tomatoes, then tossed with spiralized zucchini noodles for a healthy and satisfying dinner. This quick and easy recipe is sure to become a go-to for busy weeknights.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the ingredients

Peel and devein the shrimp. Rinse the zucchini and cherry tomatoes. Mince the garlic. Zest and juice the lemon. Roughly chop the basil leaves.

2
Make the zoodles

Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. Set aside.

3
Sauté the garlic

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute, or until fragrant.

4
Add the cherry tomatoes

Add the cherry tomatoes to the skillet. Cook for 3-4 minutes, or until the tomatoes start to soften and release their juices.

5
Add the shrimp

Add the shrimp to the skillet. Season with salt and black pepper. Cook for 3-4 minutes, or until the shrimp are pink and cooked through.

6
Add the zoodles

Add the zucchini noodles to the skillet. Toss with the shrimp and tomatoes for 2-3 minutes, or until the zoodles are slightly softened but still crisp.

7
Add lemon and basil

Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and chopped basil leaves.

8
Serve

Divide the Shrimp with Zoodles and Tomatoes among 4 serving plates. Serve hot.

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