Zucchini Noodles with Sautéed Shrimp in Lemon-Basil Dressing

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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

Ingredients

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

Directions

  1. 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.

Zucchini Noodles with Sautéed Shrimp in Lemon-Basil Dressing

  1. Using a vegetable spiralizer, vegetable peeler or mandolin, divide zucchini into noodle-like strips.

Zucchini Noodles with Sautéed Shrimp in Lemon-Basil Dressing

  1. 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.

  1. 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.
  2. Add half of the zoodles and your desired amount of shrimp to a bowl. Garnish with lemon zest.

Sautéed Shrimp and Zoodles with Creamy Lemon-Basil Dressing

Sautéed Shrimp and Zoodles with Creamy Lemon-Basil Dressing

Ingredients

  • 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

Instructions

  1. 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.
  2. Using a vegetable spiralizer, vegetable peeler or mandolin, divide zucchini into noodle-like strips.
  3. 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.
  4. 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.
  5. Add half of the zoodles and your desired amount of shrimp to a bowl. Garnish with lemon zest.
Recipe Management Powered by Zip Recipes Plugin
http://ohsnapletseat.com/2018/01/14/sauteed-shrimp-zoodles-creamy-lemon-basil-dressing/

Looking for another delicious Shrimp recipe?  Check out this Spicy Shrimp and Avocado Salad with Tahini Dressing!

  • author's avatar

    By: Chrissy R

    Chrissy had a strange relationship with food for most of her life, but really found her niche when she learned about clean eating and juicing. Now she loves to experiment with recipes and share her findings with the world! Read more…

  • author's avatar

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