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This recipe is very similar to shrimp scampi, but better thanks to the Zoodles!
I love Zoodles. They add so much more flavor to a dish than regular pasta. In fact, I’ve kinda gone on a zoodle kick lately. My kid may actually turn into a zucchini here shortly.
The truth is, I miss pasta for dinner. And these “noodles” are the only substitute that do the trick! About the only thing I don’t like about zoodles is the chunk of zucchini that gets left behind in the spiralizer. But I’ve solved that little dilemma by simply chopping them up and adding them to my morning eggs. Delish, and nothing goes to waste!
If you’ve never used a spiralizer before, I highly recommend them. There are all sorts of different ones that vary greatly in price. But they all tend to do the same job, so just buy what fits your budget best. Any way you look at it, you’ll end up with Zoodles!!
I will say that spiralizing is a fun project for the kids. But if you plan on getting kids involved in this, you will want to consider your spiralizer very carefully. Some of them are not very safe for little fingers.
THE SPIRALIZER I USE:
Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
- Low Carb Red Pepper Alfredo Sauce (Great over Zoodles!!)
- Low Carb Dairy Free Stroganoff
- Low Carb Noodle Stir-Fry
Low Carb Shrimp Zoodles Recipe
3 from 2 votes
Print Pin Rate
Servings: 6 servings
Calories:
Ingredients
- 1 1/2 lb. raw zucchini, spiralized
- 10 cloves garlic, minced
- 2 tbsp. lemon juice
- 1/4 cup light-flavored oil
- 1 lb. pre-cooked/frozen shrimp, tail off, thawed completely and drained
- 1/4 cup loosely packed, chopped, fresh basil
- 5 oz. cherry tomatoes, cut in halves
- 1 medium avocado, cut into chuncks
- salt to taste after cooking if needed
Instructions
Keep your spiralized zucchini handy while you work.
Saute the garlic briefly in the olive oil, then add the lemon juice and shrimp.
When the shrimp is cooked, toss in the zucchini, basil, tomatoes and avocado.
Season with salt if desired.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate. Data is for the above listed ingredients ONLY. The data for the rhubarb compote can be found on that recipe’s page.):
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Reader Interactions
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Comments
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Carmen says Has anyone made this and substituted the shrimp with scallops? If so did you make any alterations? Thanks!!
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- Lindsay says
I don’t know why you wouldn’t be able too! 🙂
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- Henry says
There’s no temperature or cook time for any of this. Am I missing something? Very strange recipe. Have all the ingredients ready to go but there’s no guideline to the when where and how, so I either have to wing it or pull up a different recipe.
Reply
- Lindsay says
Sorry this recipe isn’t clear enough for you. We’ll adjust it a bit to perhaps help others in the future.
You want to have the heat at about medium-heat to saute. And you want to cook the shrimp until they are cooked through and pink. (Apprx 8-10 minutes) – It’s a rather simple recipe.
Hope this helps!
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- Allie says
Miranda, put them in colander, sprinkle salt, and let them sit for 15-20 minutes. Then, squeeze excess water out with cheese clothe or paper towel. This will prevent excess water when cooking.
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- miranda says
Hi, I discovered your site/blog because I visited thegraciouspantry. I love this site, especially because i also want to do a version of low carb/clean eating.
I wonder if you make zoodles, do you have a lot of fluids as well when the dish is prepared? If not, how do you prepare them because I REALLY don’t like that much fluid in my plate with my “pasta”.Reply
- That's Low Carb!?! says
Miranda – The best thing you can do is eat them raw. If you cook them, you’ll get a ton of water. If you must cook them, cook them al dente. But raw is yummy!!
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