I’ve been afraid to say it for years but after tonight’s dinner, here is my official statement: I like zoodles better than spaghetti noodles! Zoodles/zucchini noodles hold much more flavor and don’t leave you feeling bloated after two and a half bites. Facts are facts, people.
One of my favorite meals to make with these spiraled, green delights is simple and takes less than 10 minutes to prepare. To get started, grab your veggie spiralizer, two pans, one bowl, a colander and the ingredients below.
Whatcha need (ingredients):
- EVOO (extra virgin olive oil)
- 1 lb shrimp
- 5 zucchini
- 4 cloves of garlic
- 1 tbsp Old Bay seasoning for zucchini
- 4 tbsp Old Bay seasoning for shrimp
- 1 tbsp salt
- 1 tbsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
Got everything? Good.
- Spiralize those zucchini and crush your garlic cloves.
- Heat both pans on medium high and coat them with EVOO.
- Toss your spiralized zucchini and garlic into pan #1 and add your salt, pepper, garlic powder, onion powder, paprika, and 1 tbsp of Old Bay. Stir to mix those seasonings in and cover. Allow your zoodles to cook for roughly 10 minutes. You can adjust cook time for how firm or soft you would like your veggies.
- In a bowl, mix in your 4 tbsp of Old Bay and shrimp. (I always add the tiniest splash of vinegar to my shrimp to give it a little more acidity without adding salt) Add your shrimp to pan #2 and cook for 3 minutes on one side, FLIP, and 2 minutes on the other side.
- Strain your zoodles in the colander. I sometimes will use a paper towel to remove the access liquid to really give it that “noodle feel.”
- TIME TO EAT! Place your zoodles on your bowl or plate and mix in your shrimp. It’s delish, right?
This Keto and Whole30 friendly recipe should serve about 4-5 people or give your leftovers for the week if you are not sharing. If you try it, let me know how you like it!