Clean Eating Shrimp Zoodles Recipe
This recipe is very similar to shrimp scampi, but better!
I love Zoodles! They add so much more flavor to a dish than regular pasta. In fact, I’ve kinda gone on a zoodle kick lately. My kid may actually turn into a zucchini here shortly.
The truth is, I miss pasta for dinner. And these “noodles” are the only substitute that do the trick! About the only thing I don’t like about zoodles is the chunk of zucchini that gets left behind in the spiralizer. But I’ve solved that little dilemma by simply chopping them up and adding them to my morning eggs. Delish, and nothing goes to waste!
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Clean Eating Shrimp Zoodles
Ingredients:
- 1 1/2 lb. raw zucchini, spiralized
- 10 cloves garlic, chopped fine
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 lb. pre-cooked/frozen shrimp, tail off, thawed
- 1/4 cup loosely packed, chopped, fresh basil
- 5 oz cherry tomatoes, halved
- 1 medium avocado, cut into chunks
- Salt to taste after cooking (though I didn’t think it needed any)
Directions:
Keep your spiralized zucchini handy while you work.
Saute the garlic briefly in the olive oil, then add the lemon juice and shrimp.
When the shrimp is cooked, toss in the zucchini, basil, tomatoes and avocado.
Season with salt if desired.
Number of servings (yield): 6