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Hey there, pasta lovers!
Looking for a healthy twist on a classic dish? I’ve got something special just for you!
Today, we’re diving into the world of zoodles with shrimp. Yep, that’s zucchini noodles topped with juicy shrimp!
It’s light, flavorful, and seriously easy to whip up.
Perfect for a quick dinner when you want something tasty without all the carbs.
Ready to slurp up some goodness? Let’s get started!
Ingredient Substitutions
For a vegetarian or vegan option, shrimp can be replaced with firm tofu, tempeh, or chickpeas. These alternatives provide protein and can be seasoned similarly to shrimp. Adjust cooking time as needed, as plant-based proteins may require less time to cook through. Butter can be substituted with olive oil or coconut oil for a dairy-free version, maintaining the dish’s richness while accommodating different dietary needs. Use the same amount of oil as butter called for in the recipe. Veggie broth can be swapped with chicken broth for a different flavor profile, or water with a splash of soy sauce for added umami. If using water, consider adding extra herbs or seasonings to compensate for the reduced flavor. These substitutions allow for flexibility while preserving the overall taste and texture of the dish.
Preparation Time | 10-15 minutes |
Cooking Time | 10-15 minutes |
Total Time | 20-30 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 45-50 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 pounds shrimp, peeled and deveined
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1/2 cup veggie broth
- 1/4 cup red wine vinegar
- Juice from one lemon
- 3 spiralized zucchinis
- Shaved parmesan for garnish
- Fresh parsley for garnish
Step 1: Sauté the Aromatics
In a large skillet, melt the butter over medium heat.
Add the garlic and crushed red pepper to the skillet and cook until fragrant, about 1 minute.
Stir occasionally to ensure the garlic doesn’t burn.
Step 2: Cook the Shrimp
Add the shrimp to the skillet, then season them with salt, pepper, and paprika.
Cook the shrimp until they turn pink, which should take about 2-4 minutes depending on their size.
Use a slotted spoon to remove the shrimp from the skillet and set them aside.
Step 3: Prepare the Sauce
To the remaining sauce in the skillet, add the vegetable broth, red wine vinegar, and lemon juice.
Use a spatula to scrape any bits off the sides of the pan, incorporating them into the sauce.
Allow the mixture to cook until it thickens slightly, which should take a few minutes.
Step 4: Toss and Serve
Turn off the heat and add the spiralized zucchini to the skillet, tossing it with the sauce and shrimp just to warm through.
This will infuse the zucchini with flavor without overcooking it.
For garnish, sprinkle with Parmesan cheese and fresh parsley if desired.
Serve immediately and enjoy your delicious dish!