Zoodles (zucchini noodles) were such a craze a few years ago, but honestly they are still popular because they’re such a great alternative to pasta and they take minutes to make. They are also so easy to whip up quickly if you’re looking for a dinner option. Zoodles tend to soak up some flavor, so there are endless possibilities of what to top your zoodles with or add in to them.
To make zoodles, you will need a spiralizer, either a handheld one or one that sits on your counter. Some great options are this handheld one and this countertop one.
For the shrimp, I used wild caught shrimp from Sizzlefish (use code GIRLSWHOEAT for 15% off), my favorite sustainable fish delivery company that I get once a month. The shrimp is flash frozen so you defrost it before you eat it and the quality and freshness is noticeable. Each pack of shrimp comes with about 6 pieces and they arrive frozen so you just need to defrost them prior to making this dish. My method for defrosting is to take them out of the freezer about an hour before cooking, remove the shrimp from its original packaging into a tightly sealed ziploc bag, and then place the ziploc bag with the shrimp in a bowl filled with cold water.
This shrimp zoodle bowl takes ten minutes to make and reminds me of summer, plus it’s zesty and refreshing and can be eaten all year long. It also pairs great with white wine or rose! The main ingredients are zucchini and shrimp and the lemon ghee sauce with spices is what really makes this bowl come to life. I was ready for round two after eating mine!
To make this recipe you will want to use two pans, one to saute the zoodles and another to cook the shrimp. For the shrimp, I would recommend using a cast iron skillet, but any pan will work. Both the zoodles and shrimp should take similar amounts of time to cook and the dish can be prepped and cooked in less than 20 minutes.
Substitution Ideas:
- Shrimp: you can use another shellfish instead like scallops or salmon
Lemon Shrimp Zoodle Bowl
Ingredients
- 2 medium/large zucchini
- 10-12 shrimp
- 1 garlic clove, minced
- 2/3 cup onion, chopped
- 1/2 tbsp fresh rosemary
- 1/2 tbsp fresh oregano
- 1 fresh thyme sprig
- 2 tbsp ghee
- 1 lemon
- salt and pepper
Instructions
- Spiralize the zucchini and place in a bowl. Add a little sprinkle of salt to get rid of excess water and set aside for 5-10 minutes. Pat dry the zoodles with a paper towel after they sit out as the salt brings out the water.
- Heat 1 tbsp ghee on a medium pan or skillet and let the oil get hot (about 1 minute), then add shrimp with herbs (rosemary, oregano, thyme, salt, and pepper) and cook on both sides until pink, about 2-3 minutes each.
- Heat another pan on medium heat and add in 1 tbsp of ghee. Let is get hot for about 1 minute, then add in onion and garlic and stir until soft (about 5 minutes)
- Once onions and garlic are soft, add in zucchini noodles with the juice from one lemon and stir until zoodles are cooked to your preference.
- Top zoodles with cooked shrimp and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
