Summer Shrimp Zoodle Bowls
User Reviews
5
10 reviews
Excellent
-
Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Summer Shrimp Zoodle Bowls
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
zucchini
- 2 zucchini spiralized
- 1 tablespoon olive oil
- 2 garlic cloves
- 8 to 10 shishito pepper
- 2 sweet corn grilled or charred (or even leftover from dinner a night before!, ears
- 1/2 pint cherry tomato halved or sliced, sprinkled with salt and pepper
- 1/2 cup fresh mozzarella balls
- 2 tablespoons basil fresh
- 2 tablespoons oregano fresh
- salt to taste
- black pepper to taste
shrimp
- 1 pound Shrimp I like the larger grilling shrimp, raw, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin ground
- 4 tablespoons butter unsalted
- 2 garlic finely minced or pressed, cloves
Instructions
- Start by spiralizing the zucchini and hitting it all with a pinch of salt. Place it on a towel and spread it out, allowing it to sit and release moisture for a few minutes. Press another towel on top of it to soak up some of the water.
- At this point, you can grilled the corn and prep the shishito peppers! If you don’t want to turn on your grill, you can heat the broiler in your oven and place the corn and peppers on a baking sheet. Stick them under the broil as close as you can, watching the entire time, and rotate as they both char and get golden. Remove from the oven (or grill!) and let these things cool. Slice the corn from the cob.
- I start the shrimp below, then set it aside on a plate. You can toss the zucchini noodles in the skillet that you used for the shrimp (which is DELISH!) or you can use a new skillet with a bit of olive oil and garlic. I toss the noodles over medium heat for a few minutes until they are just barely cooked. Taste one and determine if you need some salt and pepper to taste. Place the zoodles in one large bowl or a few separate bowls. Build the rest of your bowl, adding on the tomatoes, fresh mozzarella, grilled corn and peppers. Add a few herbs over top and you’re good to go!
shrimp
- Pat the shrimp completely dry with paper towels. Once it’s dry, season it with the salt, pepper, paprika and cumin. Heat a large skillet over medium-high heat and add the butter. Once it’s melted and begins to sizzle, add the shrimp in batches (don’t overcrowd it!) and cook on both sides until pink. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic (I stir a little in each batch of the shrimp) and cook for a second then place the shrimp on a plate. Repeat with remaining shrimp!
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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