Last updated on August 5th, 2017 at 04:37 pm
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.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Shrimp Scampi Zoodles
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 4 cloves garlic minced
- 1 tsp Sriracha Sauce or hot sauce of your choice
- 1 lb shrimp cooked
- 1 cup cherry tomatoes cut in half
- 2 large zucchini
- 1 cup chicken broth low sodium or no sodium added
- juice from half a lemon
- 1/2 cup Parmesan cheese
Instructions
- 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.
Notes
Nutrition
What you’ll need:
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David Skulski says
December 3, 2017 at 9:29 pmVery tasty but the chicken broth, as has been observed by others. has to be MUCH less. It came out way too soupy. I would suggest that no more than a couple of spoonfuls is plenty.
Agnes says
November 8, 2017 at 8:36 amhow can I make the zucchini warm, I think I would like the whole dish warm.
Joanna Cismaru says
November 8, 2017 at 2:16 pmYou can actually add the zucchini noodles in step 2 this will be long enough to heat them up.
Sue says
January 16, 2017 at 8:47 amBeing Italian I have been making scampi all my life. I researched this to find out if you need to cook the zucchini first (just got a spiralizer for Xmas, yay!) and have my answer. A little advice for more confident cooks though, never use precooked shrimp.
carla says
August 16, 2016 at 6:31 pmMy family is not fond of hot sauce. Can I just drop it or will the dish need something as replacement?
Joanna Cismaru says
August 17, 2016 at 10:52 amYou can skip it, I use it to add a bit of spice to the dish, but if you still want it a bit spicy you could use some red pepper flakes instead or cayenne pepper.
Wendy says
January 20, 2016 at 6:10 pmHow much is in a serving?
jo says
January 20, 2016 at 6:36 pmThis whole recipe makes about 4 servings, so 1/4 of it.
Kimberly says
January 13, 2016 at 6:20 amDo you cook the zucchini?
jo says
January 13, 2016 at 9:37 amNo you don’t have to cook the zucchini.
Michele LeBlanc says
January 10, 2016 at 4:08 pmOk Jo – I said I was going to make this dish this weekend and I did. Outstanding flavor profile….you rock girl! I did something stupid though. I started spiralizing the zucchini (first time ever using my spiralizer) and thought, man that sure doesn’t look like Jo’s pic. Well, I had not peeled them because I didn’t see that in the recipe. Looked much better after I peeled them lol! And as some of the other reviewers noted, I too decreased the broth to 1/2 c. as the shrimp and zucchini throw off a lot of water. I found the sauce more than sufficient. I also did not halve the tomatoes and used grape tomatoes instead of cherry. Nom nom nom. Awesome awesome!
jo says
January 10, 2016 at 4:11 pmGlad you liked it Michele! I did not peel the zucchini though, just fyi. 🙂
Michele says
January 4, 2016 at 10:03 amI can’t WAIT to try this recipe! My sis gave me a spiralizer and I’ve been searching for a recipe to try it on – something beyond plain old spaghetti sauce, etc. Am going to try it this coming weekend and will let you know how it comes out. Gonna go ahead and rate it 5 stars as everything I’ve tried that you’ve published has been outstanding. Happy New Year, Jo and keep the recipes coming!
jo says
January 4, 2016 at 10:44 amHappy New Year to you too Michele and thank you so much, I’m so glad you’re enjoying my recipes. 🙂
Sandra says
November 8, 2015 at 10:04 pmAwesome! I do not think the amount of broth is needed, but the recipe was perfect otherwise. I think next time I will add a little extra Sriracha too. Thanks for sharing! I can’t believe I used to waste so many calories on spaghetti or angel hair pasta.
jo says
November 9, 2015 at 7:07 amI know! Zucchini noodles are the best, you can pretty much substitute them in any pasta dish and the fact that they don’t really require any cooking is great.
Lisa says
September 24, 2015 at 8:54 pmThis exceeded my expectations! So tasty and flavorful!
Leigh Ann Murgi says
August 17, 2015 at 8:40 amGreat tasting recipe that is very quick & easy! I used my wok to make this dish. My only change next time will be to use a little less chicken broth.
Michelle @ A Dish of Daily Life says
April 8, 2015 at 6:48 amI need to get my spiralizer back out! I’m just waiting for the growing season to start again so I can get zucchini from my CSA. I’ll be adding this to the menu though!
Senika @ Foodie Blog Stalker says
March 31, 2015 at 4:18 pmYay! So glad you broke out the spiralizer and made zoodles! This dish looks delish 🙂 I’m on a spiralizing frenzy: sweet potatoes, cucumber, apples… Hubby jokes I’m going to spiralize everything in sight!!
jo says
March 31, 2015 at 4:40 pmI know, I was going to try sweet potatoes next too, can’t be bad LOL
Lisa says
March 31, 2015 at 8:06 amI am not familiar with zoodles. Do you cook the zucchini? I did not see that in the recipe.
jo says
March 31, 2015 at 9:32 amNo you don’t, there’s no need to, all you need to do is add them at the end and toss with the sauce and shrimp.
Jocelyn (Grandbaby cakes) says
March 30, 2015 at 10:05 amThis is fantastic!
Maureen | Orgasmic Chef says
March 25, 2015 at 10:11 pmI tried this with fresh prawns recently and cooked the prawns in a little oil and butter and with the zoodles. Not an unhappy face anywhere. I love your easy recipe!
Carol at Wild Goose Mama says
March 25, 2015 at 5:42 pmSimple, delicious—-I love shrimp and zoodles are such FUN. You did a great job
with a simple sauce. A low calorie tasty meal. SCORE!
jo says
March 25, 2015 at 6:38 pmThanks Carol!
Vivi says
March 25, 2015 at 2:50 pmLovely and simple. I have a spiralizer and hope you create more recipes using it!
jo says
March 25, 2015 at 3:28 pmWill do. Thanks Vivi!
Erin @ Miss Scrambled Egg says
March 25, 2015 at 10:39 amI asked for a spiralizer for my birthday, so hopefully that’ll be what I get. Haha. This is such a great take on a delicious meal. Maybe I can even trick my boyfriend into eating zucchini if it’s shaped like a noodle.
jo says
March 25, 2015 at 10:45 amIt might work, worth a try! I hope you get the spiralizer, I’m loving mine. 🙂