Shrimp and Zucchini Noodles
User Reviews
4.5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
Shrimp and Zucchini Noodles
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Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for?
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Ingredients
- 1 pound Shrimp peeled and deveined, medium
- 2 cups cherry tomato halved
- 2 tablespoons olive oil
- 2 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 zucchini about 10 ounces each, trimmed, medium
- 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 lemon juice freshly squeezed
- lemon zest of 1
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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