Shrimp Scampi Zoodles – take your favorite shrimp scampi dish and lighten it up with zucchini noodles. Same flavors, same deliciousness, but so much healthier and better for you.
I’d like to apologize in advance if I may sound like a teenager in this post, but I am super pumped over my spiralizer. Hubs bought it a couple months ago and I’ve just been putting off using it, no reason why, I just didn’t know how much fun it’d be to make these zoodles. I cannot wait to see what other vegetables I can use instead of zucchini.
But for now zucchini it is. Truth be told hubs made a killer zoodles dish before he bought the spiralizer, he used a grater to make the noodles and it took him forever. That’s when he had enough and bought the spiralizer. To use the spiralizer it took me 1 minute, no lie. And it’s so easy, seriously.
I used 2 zucchinis here and you end up with a big bowl of zoodles. The bigger your zucchini the longer your zoodles will be and my zoodles were huge. Don’t they look fab? Whoever invented this, total genius.
Now for the recipe. I love shrimp scampi, and I have a killer recipe here on my blog which I make often. But as I mentioned before I’ve been doing a low carb diet thingy, and although I finished my 2 weeks I decided to continue on a bit more, because I felt really good during the 2 weeks so why not, it’s good for me. This is why I’m making dishes like this, because they’re super low on carbs but super high on taste. So shrimp scampi, my fav! Took my good ole’ trusted recipe and lightened it up. All you need are precooked shrimp, some tomatoes because I love cherry tomatoes in my shrimp scampi, and usually I use wine in my shrimp scampi, but because I wanted to lighten up this dish a bit more I used chicken broth, plus I cut out the butter. But not to worry, there was plenty of flavor in this zoodles dish.
Of course I added some Sriracha to my scampi and some Parm and that’s about it, my friends. You end up with this super colorful and totally flavorful low carb dish that will knock your socks off. You might even be able to fool your kids with these faux noodles into eating their veggies. Even my pup beagle, Mia, loves zoodles and since she’s on a low protein diet, I’m more than happy to give her some plain zoodles.
- 1 tbsp olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tsp Sriracha Sauce, or hot sauce of your choice
- 1 lb cooked shrimp
- 1 cup cherry tomatoes, cut in half
- 2 large zucchini
- 1 cup chicken broth
- juice from half a lemon
- ½ cup parmesan cheese
- Using a spiralizer or a grater, make the noodle strands. Place in a bowl and set aside.
- In a large skillet heat the olive oil and cook the onion and garlic until soft. Add hot sauce, chicken broth and juice from half a lemon. Stir then throw in the shrimp and cherry tomatoes.
- Cook for a couple minutes, not too long because shrimp is already cooked. Season with salt and pepper.
- Remove from heat.Add zucchini noodles and toss. Top with green onions and Parmesan cheese. Serve while warm.
What you’ll need: