Shrimp and Zucchini Noodles
Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for?
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
*A vegetable peeler can also be used to cut into ribbons.