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4.5 from 6 votes

Shrimp and Zucchini Noodles

Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for?

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings

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

    Cup of Yum
  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. 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.
  4. Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes.
  5. Using a spiral vegetable slicer, cut zucchini into long thin strands, cutting through the strands with kitchen scissors for easier serving.*
  6. 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.
  7. Serve immediately, garnished with pine nuts, if desired.

Notes

  • *A vegetable peeler can also be used to cut into ribbons.