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!
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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.
Health Benefits
Zucchini are also known as courgette. This vegetable is actually botanically a fruit. However, we treat it as a vegetable when it comes to the culinary world.
This veggie is actually super healthy for you by the way! It's rich in antioxidants and anti-inflammatory phytonutrients which can help slow down aging.
The vegetable also high in potassium which helps maintain healthy blood pressure. It also is good for your eyes because it's a good source of zeaxanthin and lutein!
There'a a lot more benefits but I know you want to get to the recipe, so for more info, go check out this article here.
Ingredients
- ¾ lb. extra large shrimp, peeled and deveined
- 4 medium-sized zucchini
- Juice and zest of one lemon
- ½ cup fresh basil, chopped
- 1 clove garlic
- 1 tbsp. dijon mustard
- ¼ cup and 1 tbsp. olive oil
- ¼ tsp. crushed red pepper, divided
- ⅛ tsp. cumin
- Salt and pepper to taste
Directions
- In a blender, add lemon juice, basil, garlic, mustard, ¼ cup olive oil and ⅛ 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 ⅛ 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.
More Delicious Shrimp Recipes
Looking for more easy shrimp recipes? Try one of these next:
- Shrimp and Onion Stir Fry - Marinated shrimp stir-fried with onions in a simple savory sauce.
- Shrimp Celery Stir Fry - Tender shrimp cooked with crunchy celery, garlic, and ginger.
- Shrimp Snap Peas Stir Fry - Juicy shrimp and crisp sugar snap peas tossed in a flavorful stir-fry sauce.
- Shrimp Stir Fry with Green Beans - Marinated shrimp stir-fried with crisp green beans for an easy weeknight dinner.
Pin for later!
Looking for another delicious Shrimp recipe? Check out this Spicy Shrimp and Avocado Salad with Tahini Dressing!
Zucchini Noodles with Sautéed Shrimp in Lemon-Basil Dressing
Tender sautéed shrimp and zucchini noodles tossed with a fresh lemon-basil dressing. This easy, light dinner is naturally gluten-free, Paleo, and keto-friendly.
Ingredients
- ¾ pound extra-large shrimp, peeled and deveined
- 4 medium zucchini
- Juice of 1 lemon
- Zest of 1 lemon, for serving
- ½ cup fresh basil leaves, roughly chopped
- 1 clove garlic
- 1 tablespoon Dijon mustard
- ¼ cup olive oil, for the dressing
- 1 tablespoon olive oil, for cooking
- ¼ teaspoon crushed red pepper, divided
- ⅛ teaspoon ground cumin
- Salt and black pepper, to taste
Instructions
- Add the lemon juice, basil, garlic, Dijon mustard, ¼ cup olive oil, and ⅛ teaspoon crushed red pepper to a blender or food processor. Blend until combined, then season with salt and pepper to taste. Set aside.
- Use a spiralizer, julienne peeler, or mandoline to cut the zucchini into noodles. Pat the zucchini noodles dry with paper towels to remove excess moisture.
- Pat the shrimp dry and season with cumin, the remaining ⅛ teaspoon crushed red pepper, salt, and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for approximately 2 minutes on the first side. Flip and cook for another 1–2 minutes, or until opaque and cooked through.
- Add 2–3 tablespoons of the lemon-basil dressing to the shrimp and toss briefly to coat. Transfer the shrimp to a plate.
- Add the zucchini noodles to the same skillet. Cook for 1–2 minutes, tossing frequently, just until slightly tender. Avoid overcooking.
- Add lemon-basil dressing to taste and toss gently to combine.
- Divide the zucchini noodles among four bowls. Top with the sautéed shrimp and garnish with lemon zest and additional basil, if desired.
Notes
- Make the zucchini noodles slightly thicker so they hold their shape and do not become mushy.
- Pat both the shrimp and zucchini dry to prevent excess liquid from collecting in the skillet.
- Zucchini noodles cook quickly; remove them from the heat while they are still slightly firm.
- For a keto-friendly version, use a Dijon mustard without added sugar and divide the recipe into four servings.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 19gCholesterol: 180mgSodium: 903mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 25g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
Got questions or comments? Drop them below!