Garlicky Tomato-Basil Shrimp with Zoodles – Light + Healthy Recipe

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.

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