This post contains affiliate links. If you decide to purchase from one of the links below, I'll receive a small commission at no additional cost to you. Thank you for your support!
This recipe for Shrimp Scampi Over Zoodles is one of the easiest recipes, and one of the most delicious, too! And it’s perfect for those days you want something really light.
You may want to double this recipe so that you can have leftovers for another meal later. If you choose to do this, I recommend doubling the shrimp and the sauce, but do not peel more zucchini until the day you intend to eat it. If you try to refrigerate these zucchini noodles, they will become mushy and unappetizing.
My favorite appliance for making zoodles is the Spiralizer. (affiliate link) Friends, I feel like this is one appliance that changed my life. You would be amazed at how many different types of veggies you can turn into beautiful pasta-like curls. It’s wonderful! (The Spiralizer comes with a handy cook book to inspire more creations than just zoodles!)
Or, in a pinch, you can use your handy dandy vegetable peeler! (Who doesn’t own a vegetable peeler?)
This is a great light meal for a warm summer night, and will leave you feeling great knowing you are eating so clean!
Enjoy!!
Print
Shrimp Scampi Over Zoodles
Yield: 2 servings
Print Recipe
Pin RecipeDescription
Shrimp Scampi over Zoodles. Rich sauce over juicy shrimp… tastes decadent but is very low-carb and keto-friendly!
Ingredients
1 medium zucchini
1 Tbsp Extra Virgin Olive Oil
10 raw shrimp, peeled and de-veined
1/2 tsp salt
1/4 tsp ground black pepper
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
Zest and juice of 1/2 lemon
2 Tbsp shredded parmesan cheese, for garnish
Red pepper flakes, for garnish
Instructions
Prepare your “zoodles” by chopping the ends off the zucchini. To make the zucchini noodles/zoodles, you can use a spiralizer (my personal preference!) or a vegetable peeler.
Place zoodles on a few paper towels in a microwave-safe bowl and microwave for one minute. Remove from microwave and place a few more paper towels on top and gently press to get more water out. Set aside. (More water will naturally release as it sits.)
Preheat olive oil in a large skillet over medium heat.
Add shrimp, then salt and pepper. Stir in garlic.
Stir shrimp until they have turned from gray to pink.
Add chicken broth, lemon zest, and lemon juice.
Bring broth to a simmer and bring it to a simmer.
Using paper towels, pat away excess water from the zucchini noodles.
Add zucchini noodles to the shrimp and sauce, and stir well. Toss until well combined and zucchini is heated through, about three minutes.
Serve, first zoodles, then shrimp, and top with Parmesan cheese and a sprinkle of crushed red pepper flakes. (Skip red pepper flakes if sensitive to heat.) For easier eating, pull tails off shrimp before serving.
Notes
If you double this recipe to save some for later, hold off on making the zoodles until the day you plan to eat the rest of the shrimp. The zoodles will break down in the fridge, so fresh is best!
Nutrition
- Calories: 148
- Sugar: 2
- Sodium: 422 mg
- Fat: 9
- Carbohydrates: 8
- Fiber: 2
- Protein: 10
Leave a Reply