Shrimp and Zucchini Noodles — Damn Delicious

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Shrimp and Zucchini Noodles

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

It’s been a rough couple of days. With my cookbook manuscript due in just a few days, we also had to take Ollie in for his neuter surgery. Except after planning his surgery two weeks in advance around my schedule, we accidentally fed him the morning of surgery, which is a complete no-no. So the surgery was postponed.

But we took him back to the vet today and fortunately enough, he came out looking like this.

He has that revenge-y plotting look but he sports that cone just so darn well. Butters has also been a great big brother and leaving him alone, for the most part. Ollie whines here and there but we’re all hoping for a speedy recovery. Although I’m sure he’s not very thrilled with us at the moment. (You can also follow his journey on snapchat at chungahrhee.)

But while he has that unforgiving look, let’s talk zucchini noodles.

I have just been so short on time these last few weeks so I needed something even quicker than the norm. And there’s nothing quicker than this.

Raw zucchini noodles tossed in a fresh lemon vinaigrette and served with roasted shrimp, cherry tomatoes and corn kernels, topped with a few pine nuts for that extra crunch. It’s filling, hearty, and of course, healthy – it’s just what you need as the kids go back to school. That and dealing with manuscript deadlines and neutered pups.

Shrimp and Zucchini Noodles

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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

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
  • 1/2 cup corn kernels, frozen, canned or roasted 2 tablespoons pine nuts

For the lemon vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 tablespoon sugar

Directions:

  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.

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

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