Are you trying to cut down on carbs and eat more veggies? Zucchini noodles are a healthier, low carb, gluten-free alternative to pasta.
To make zucchini noodles you can use a spiral slicer, a mandolin or a julienne peeler. Slice the zucchini just until you reach the seeds. A few seeds won’t matter, but you don’t want it to be too seedy or the noodles will fall apart.
I used a spiral slicer like this one (this is not an affiliate link). Just a couple of quick turns and in less than a minute you will have a plate of zoodles ( zucchini + noodles=zoodles).
If you use a mandolin, please be careful as the blades are very sharp.
Place the zoodles in a colander, toss them with a bit of salt and let them sit for 15 minutes. The salt will help reduce their moisture content so you don’t end up with soggy noodles.
I served the zucchini noodles with garlic shrimp, it was delicious! An easy, flavorful meal and it takes only 15 minutes to throw together. Do you prefer a vegan/vegetarian recipe? check this one 🙂
If you’ve never had zucchini noodles before, you’ve got to try them!
Zucchini Noodles with Garlic Shrimp
Zucchini noodles with garlic shrimp: an easy, healthy, low carb, gluten free meal that takes only 20 minutes to throw together.
Ingredients
- 6 zucchini washed
- 450 grams (1 lb) shrimp peeled and deveined
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- the juice of 1 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh parsley finely chopped
Instructions
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Using a spiral slicer, cut the zucchini into noodles and place them into a colander over a bowl or in the sink.
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Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture.
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Meanwhile, combine garlic, paprika, chili flakes,lemon juice, and shrimp in a bowl and mix well.
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Heat the olive oil in a large skillet over medium high heat. When the pan is hot, add the shrimp and season with salt and pepper. Saute until the shrimp change color.
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Rinse the zucchini under running water to remove the salt and dry on paper towels.
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Add the zucchini noodles and parsley to the garlic shrimp, toss to coat and serve.
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Enjoy!
Notes
© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe
What a fun, yummy and healthy dish!
Beautiful dish and pictures! Thanks for sharing.
Thank you Florian!
I have a spiraliser and the combination of courgette and shrimp is very tempting. I must try this!
I hope you will like it! 🙂
I love this dish, the flavours are just a perfect marriage:-)
Thank you Camilla! 🙂
I LOVE Zucchini noodles and your recipe looks so good.
Thank you very much Rini! 🙂
Elena, thanks so much for this great post! I’m always looking for ways to use zucchini at harvest time. Now i know how to make zoodles and use them in another fantastic zucchini recipe!
Thank you Diane! 🙂
Oh this looks so good! We had shrimp last night, and now I want more. I wish I had a spiralizer! Thanks for the recipe.
Thank you Debi!
I am DESPERATE for a spiraliser!! Your noodles look so, so tasty!
Thank you Becca!I bought mine from Lakeland 🙂
This looks great and i really like the use of the zucchini noodles.
Thank you Peter!
I’m a huge fan of spiralising veggies, and this looks like a fabulously simple and flavour-packed midweek supper. Gorgeous styling, too. Pinning, SU etc. Yum!
Thank you very much Kellie! 🙂
Everywhere I seem to be seeing delicious spiralized dishes like this one! I ought to get one soon. I love this dish and with the shrimps, it’s a sure winner in my book! 🙂
Just making sure . . . you don’t cook the “zoodles”?
Hi Betty! No, this time I didn’t. If you want to cook them you can follow this recipe https://aseasyasapplepie.com/zoodles-with-kale-pesto-and-edamame/ 🙂
Made this today! Delicious. Sautéed shrimp first and remove from pan then put noodles in pan to stir and cook. Added cooked shrimp after about 5 minutes. Family LOVED it!
Hi Maria! I am glad you liked the recipe. Thank you for letting me know your changes 🙂
I made this for myself tonight, It’s awesome!! I’ll be making this again!
I am glad you enjoyed them, Robin! 🙂
So I don’t like zucchini noodles but I did make the shrimp and I was very happy with the result. Probably shouldn’t admit this but since we’re all friends here I’ll be honest and tell you garlic is a staple of my diet. I once saw a young woman who was allergic to garlic… That didn’t last for a few reasons but I have to admit I was a little relieved I wouldn’t have to be super careful about not cooking anything with garlic six hours before I was going to hang out with her. That was how long it took to get it out of the air and off my breath. You might be surprised how many things have garlic in them. Anyway, I plan on throwing these together with some linguini or something in the near future and when I do I’ll let you know how it goes. Thanks for another great recipe, Elena!
Thank you Joe! Let me know how it goes 🙂
Loved this! I used a julienne peeler with green and yellow zucchini for some colour variation, and threw in a dozen halved grape tomatoes along with the zuchinni noodles and cooked about 2 minutes before finishing up with the parsley. Delicious!
Thank you for the feedback Carol, I am glad you liked the recipe! 🙂
This was SO GOOD! I put it over a mound of mashed cauliflower and it was almost like shrimp and grits.
It’s also point friendly for anyone on Weight Watchers.
That’s a great idea, I love mashed cauliflower 🙂
Ohh I love love love this recipe Elena. Beautifully done!!
Thank you, Silvia! 🙂
Awesome and simple I honestly thought it would lack flavour due to not being in a thick like sauce but I was wrong! Will be adding this to my recipe book.
I am glad you liked it, Billie! Thank you for your feedback.
Thanks for the recipe! Looks delicious! So are you just tossing the zucchini to make it warm or should it be sauteed? I just think they would be so crunchy if you didn’t cook them down.
Thanks!
Hi Megan! They are not too crunchy. If you cook the zucchini for too long they will become soggy and release too much water.