Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
For the Zoodles:
- 4 medium zucchini, ends trimmed
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
For the Shrimp and Sauce:
- 1 pound large shrimp (16-20 count), peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice (optional)
Equipment:
- Spiralizer (or vegetable peeler)
- Large colander
- Paper towels
- Large skillet
Instructions:
Prepare the Zoodles:
- Spiralize the zucchini with your preferred noodle thickness. If you don’t have a spiralizer, use a vegetable peeler to create long, wide ribbons.
- Place the zucchini noodles in the colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss to coat. Let sit for 15-20 minutes to release excess moisture.
Prepare the Shrimp:
- Pat the shrimp completely dry with paper towels.
- In a small bowl, toss the shrimp with 1 tablespoon olive oil, garlic salt, and black pepper.
Cook the Shrimp:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
Make the Sauce:
- In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the halved tomatoes and cook for 2 minutes, or until they begin to soften.
- Stir in the chopped basil and optional lemon juice. Season with salt and pepper to taste.
Finish the Zoodles:
- Pat zucchini noodles dry with paper towels to remove released liquid.
- Heat up the remaining olive oil (or leftover juices from the shrimp) in the skillet.
- Add the zoodles and cook, stirring occasionally, for 1-2 minutes, just until slightly softened but still crisp.
Assemble the dish:
- Add the cooked shrimp back to the skillet with the sauce and zoodles. Toss together to combine.
Serve:
- Divide the shrimp and zoodles among serving plates. Garnish with extra basil if desired and enjoy immediately!
Tips:
- Shrimp Size: Larger shrimp provide a more substantial bite, but smaller ones can work as well.
- Freshness: Use the freshest zucchini possible for crisp zoodles.
- Don’t overcook! Shrimp cook quickly, and zoodles only need a quick sauté to release some moisture. Overcooking will make both rubbery or mushy.
- Customization: Add a pinch of red pepper flakes for spice, top with grated Parmesan cheese, or substitute other herbs as desired.
