Zucchini Noodles with Garlic Shrimp
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!
How To Make It: Zucchini Noodles with Garlic Shrimp
- 6 zucchini washed
- 1 lb (450 g) shrimp peeled and deveined
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon chili flakes
- the juice of 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley finely chopped
- Using a spiral slicer, cut the zucchini into noodles and place them into a colander over a bowl or in the sink.
- Sprinkle the zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture.
- Meanwhile, combine garlic, paprika, chili flakes,lemon juice, and shrimp in a bowl and mix well.
- 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.
- Rinse the zucchini under running water to remove the salt and dry on paper towels.
- Add the zucchini noodles and parsley to the garlic shrimp, toss to coat and serve.
Made several times – yummy!
Just finished polishing our dishes. It was sooo good.
Thank you for the feedback, Franco! Glad you liked it! :)
Thank you so much for this recipes.It looks delicious.I really like this zucchini noodles with garlic shrimp.Beautiful dish and pictures.I will sharing your site to other users.
This was delish! Thank you!
I am glad you liked it! :)
I never leave reviews but this recipe is super awesome especially if you are doing a carb free diet. Tasted awesome the only change I made was I added a roasted bell pepper. Super yummy thanks!
I am so glad you liked this recipe, Leah! Thank you for your feedback! :)
In the pinned image with the recipe title you spelled noodles “noddles”
OMG!!!! Great! Pinned 90K times with a spelling mistake and I can’t even delete it. :(
Thank you for bringing it to my attention!
Fabulous! The only thing I did differently was removed the shrimp from the pan and added the zoodles to soak up the floor. It was really great.
I am so glad you loved it, Missy! :)
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.
Hi Megan! They are not too crunchy. If you cook the zucchini for too long they will become soggy and release too much water.
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.
Ohh I love love love this recipe Elena. Beautifully done!!
Thank you, Silvia! :)
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 :)
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! :)