Shrimp and Zucchini Noodles
Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for?
It’s been a rough couple of days. With my cookbook manuscript due in just a few days, we also had to take Ollie in for his neuter surgery. Except after planning his surgery two weeks in advance around my schedule, we accidentally fed him the morning of surgery, which is a complete no-no. So the surgery was postponed.
But we took him back to the vet today and fortunately enough, he came out looking like this.
He has that revenge-y plotting look but he sports that cone just so darn well. Butters has also been a great big brother and leaving him alone, for the most part. Ollie whines here and there but we’re all hoping for a speedy recovery. Although I’m sure he’s not very thrilled with us at the moment. (You can also follow his journey on snapchat at chungahrhee.)
But while he has that unforgiving look, let’s talk zucchini noodles.
I have just been so short on time these last few weeks so I needed something even quicker than the norm. And there’s nothing quicker than this.
Raw zucchini noodles tossed in a fresh lemon vinaigrette and served with roasted shrimp, cherry tomatoes and corn kernels, topped with a few pine nuts for that extra crunch. It’s filling, hearty, and of course, healthy – it’s just what you need as the kids go back to school. That and dealing with manuscript deadlines and neutered pups.
Shrimp and Zucchini Noodles
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 medium zucchini, about 10 ounces each, trimmed
- ½ cup corn kernels, frozen, canned or roasted 2 tablespoons pine nuts
For the lemon vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tablespoon sugar
Instructions
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp and tomatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, salt and pepper, to taste. Gently toss to combine.
- Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes.
- Using a spiral vegetable slicer, cut zucchini into long thin strands, cutting through the strands with kitchen scissors for easier serving.*
- To assemble the noodles, place zucchini strands in a large bowl; top with shrimp, tomatoes and corn. Pour lemon vinaigrette on top of the salad and gently toss to combine.
- Serve immediately, garnished with pine nuts, if desired.
Notes
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Great summer dish dinner! My changes; I cooked the zoodles just a minute before plating, cooked the corn in the air fryer before cutting off the cob, and added in some lemongrass mint balsamic to the dressing. Nothing very different, it was super tasty and fresh! Thank you!
I’m making this tonight for the first time. When I decided to make it, I thought it was a hot dish, but I see the zucchini is not cooked. I’m thinking I will stir fry it till tender, then put it all together. Wish me luck! I’ll let you know how it turns out.
Let’s be real. If I’m not eating carbs, I’m gonna need to trick myself into thinking I’m NOT not eating carbs. And this dish is the perrrrrfect way to do that. Looks flavorful and delicious!
YUMMM!
This is a great recipe! Thanks for posting!
This was great! easy and good flavor. will make again.
Wow awesome, simple easy and delicious thanks
I feel like every time I see something good on Pinterest and click on it – it’s your website. This was fabulous, just like everything else on this blog. Even my 4 year old ate it up.
Thanks!
Awesome recipe! Thanks to all of your recipes, me and my girlfriend have been eating healthier and at home more often! Can’t thank you enough.
Hello!
I’m not sure if it’s my computer or what, but when I click on the print tab for your
recipes, it just shows a blank page. It used to work fine, I wasn’t sure if it was your
site or that I unfortunately downloaded windows 10 to my computer!!
Any thoughts?!
Internet Explorer has recently made some updates that are causing print problems. I recommend using a different browser, such as Firefox, Google Chrome, or Safari. But if you can only use Internet Explore, you can highlight the recipe, left-click, and print from there. Easy peasy!
The zucchini noodles don’t need to be cooked? Also, does the vinaigrette require salt and pepper for seasoning? Thanks!
The zucchini noodles do not have to be cooked, unless you prefer it that way. The vinaigrette also does not require salt and pepper, unless you feel that it needs it, to taste. Hope that helps!
Thanks for asking that about the zucchini noodles! I was wondering also. I’m making this tonight and I’m cooking the noodles just to see how it turns out.
Ahhh, the cone of shame… we know it well. Hope he’s good as new soon!
What kind of spiral slicer do you recommend? I’ve been wanting one, and your zucchini noodles look, well, perfect!
I absolutely love this one from Kitchen Supreme.
Mmm..Looks fabulous!!
wow, I have not thought of eating Zucchini raw! I think I would give it a try.