I love Zucchini Noodles with Sautéed Shrimp in Lemon-Basil Dressing because it sounds so fancy and it tastes like healthier shrimp scampi — but it’s so easy to make!
This is the first time I’ve used zoodles in a recipe — and while they still read more “fancy salad” to me than “noodle alternative,” I really enjoyed them in this application. If you’re a newbie to zoodles like me, I’d suggest you err on the side of thickness when you’re making them — if you make your noodles too thin, they can turn to wet mush pretty quickly.
Prep time: 15 minutes
Cook time: 8 minutes
Yield: 2 servings
3/4 lb. extra large shrimp, peeled and deveined
4 medium-sized zucchini
Juice and zest of one lemon
1/2 cup fresh basil, chopped
1 clove garlic
1 tbsp. dijon mustard
1/4 cup and 1 tbsp. olive oil
1/4 tsp. crushed red pepper, divided
1/8 tsp. cumin
Salt and pepper to taste
- In a blender, add lemon juice, basil, garlic, mustard, 1/4 cup olive oil and 1/8 tsp. crushed red pepper. Blend until combined and then add salt and pepper to taste. Set aside.
- Using a vegetable spiralizer, vegetable peeler or mandolin, divide zucchini into noodle-like strips.
- Add 1 tbsp. of olive oil to a large pan over medium heat. Add shrimp and sprinkle with salt and pepper, cumin and 1/8 tsp. crushed red pepper. Heat until shrimp turns opaque and pink, about 3 minutes each side. Add a few spoonfuls of the lemon-basil dressing to the pan and stir to combine. Set shrimp aside.
- In the same pan, add the zoodles and season with salt and pepper. Sauté just until noodles begin to become tender, about 2 minutes. Add a few spoonfuls of the lemon-basil dressing to the pan and stir to combine.
- Add half of the zoodles and your desired amount of shrimp to a bowl. Garnish with lemon zest.
Looking for another delicious Shrimp recipe? Check out this Spicy Shrimp and Avocado Salad with Tahini Dressing!
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