Recipe details
Dinner
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Shrimp with Zoodles and Tomatoes
35min
4 servings
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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
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.
Make the zoodles
Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. Set aside.
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.
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.
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.
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.
Add lemon and basil
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and chopped basil leaves.
Serve
Divide the Shrimp with Zoodles and Tomatoes among 4 serving plates. Serve hot.
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