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Shrimp with Zucchini Noodles

I have to admit, it took me a while to buy into the idea that you could actually make noodles from a vegetable! Don't get me wrong, I love my veggies, but convincing my husband he would like noodles made out of zucchini might be a different story!

Fast forward, I did it! I bought one of those gadgets that slices, dices and spiralizes veggies, took a stab at it and it was awesome! If the spiralizer scares you, many grocery stores have zucchini noodles ready to go in the refrigerated produce section, so no excuses!

Think of all the calories you are saving by replacing pasta with veggies and think of all the servings of vegetables you get in one meal without giving up the taste. It's a total win win!


1 Tablespoon butter

1 tablespoon olive oil

1 shallot, finely chopped

4 cloves garlic, minced

1 pound large shrimp, peeled and deveined with tails on.

1 teaspoon kosher salt

1/2 teaspoon red pepper flakes

1/4 teaspoon black pepper

1/4 cup chicken broth or white wine

Zest of 1/2 lemon

1/4th cup freshly squeezed lemon juice

1 1/2 pound zucchini noodles from about 4 medium zucchini.

1/4 cup chopped fresh parsley leaves

2 tablespoons freshly grated parmesan


1. Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallots and cook until they begin to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.

2. add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles with become mushy.) Sprinkle with parmesan and serve warm.


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