Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for?
4.5 stars (2 ratings)
Ingredients
1poundmedium shrimp, peeled and deveined
2cupscherry tomatoes, halved
2tablespoonsolive oil
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
2medium zucchini, about 10 ounces each, trimmed
½cupcorn kernels, frozen, canned or roasted 2 tablespoons pine nuts
For the lemon vinaigrette
¼cupolive oil
¼cupapple cider vinegar
3tablespoonsfreshly squeezed lemon juice
Zest of 1 lemon
1tablespoonsugar
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
*A vegetable peeler can also be used to cut into ribbons.