Shrimp and Zucchini Noodles
Shrimp and Zucchini Noodles is a gluten free, dairy free, and pescatarian recipe with 4 servings. This main course has 402 calories, 27g of protein, and 26g of fat per serving. For $4.2 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. If you have shrimp, cherry tomatoes, lemon zest, and a few other ingredients on hand, you can make it. 606 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Damn Delicious. With a spoonacular score of 90%, this dish is super. Similar recipes include Linguine and Zucchini Noodles with Shrimp, Shrimp Scampi with Zucchini Noodles, and Spicy Shrimp with Zucchini Noodles.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup apple cider vinegar
2 cups cherry tomatoes, halved
1/2 cup corn kernels, frozen, canned or roasted
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1/4 cup olive oil
2 tablespoons olive oil
2 tablespoons pine nuts
1 pound medium shrimp, peeled and deveined
1 tablespoon sugar
2 medium zucchini (about 10 ounces each), trimmed
Equipment:
baking sheet
whisk
bowl
oven
kitchen scissors
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Place shrimp and tomatoes in a single layer onto the prepared baking sheet.
3. Add olive oil, garlic, salt and pepper, to taste. Gently toss to combine.
4. 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.
5. Pour lemon vinaigrette on top of the salad and gently toss to combine.
6. Serve immediately, garnished with pine nuts, if desired.
Nutrition Information:
covered percent of daily need
