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–+ servings
Shrimp and Zucchini Noodles

Shrimp and Zucchini Noodles

Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for?
4.5 stars (2 ratings)

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

  • 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.