Garlicky Tomato-Basil Shrimp with Zoodles: A Delightful Low-Carb Dish
Garlicky Tomato-Basil Shrimp with Zoodles: A Delightful Low-Carb Dish is a practical, flavor-forward garlicky tomato-basil shrimp with zoodles recipe with clear ingredients and step-by-step instructions. - Dietary: Low-carb, Gluten-free
- Equipment: Spiralizer, large skillet, colander, bowls
- Cooking Method: One-skillet
- Serving: Pile zoodles on plates, top with shrimp mixture
Equipment
- skillet
- mixing bowl
Ingredients
- 4 small straight zucchini ends trimmed
- Salt, garlic salt, black pepper
- 1 cup cherry or grape tomatoes, quartered
- 5 large fresh basil leaves, chopped
- 1 /4 cup + 1 teaspoon extra virgin olive oil, divided
- 1 lb (16/20 count) jumbo shrimp, peeled and deveined
- 1 large clove garlic, minced
Instructions
- Spiralize zucchini using the thickest noodle blade. Cut noodles into 3-4 inch lengths. Place in a colander set over a bowl, sprinkle lightly with salt, toss to coat, cover, and refrigerate for 30 minutes to 1 hour to drain excess moisture.
- While zucchini drains, combine quartered tomatoes, chopped basil, 1 teaspoon olive oil, salt, and pepper in a large bowl. Set aside.
- Pat shrimp dry with paper towels. Season one side with garlic salt and pepper.
- Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Add half the shrimp, seasoned side down. Sauté for 2 minutes per side or until cooked through. Flip shrimp onto their backs for 30 seconds to ensure the center cooks without overcooking the edges. Transfer to the tomato-basil bowl.
- Heat another 1.5 tablespoons olive oil in the skillet. Sauté remaining shrimp. Add minced garlic during the last 30 seconds of cooking until fragrant. Add shrimp to the tomato-basil bowl and toss to combine.
- Remove zucchini from refrigerator and pat dry thoroughly. Heat the remaining 1 tablespoon olive oil in the skillet. Sauté zucchini with salt and pepper until crisp-tender (2-3 minutes).
- Serve zoodles on plates topped with the shrimp and tomato-basil mixture.
Notes
- Salting zucchini noodles before cooking draws out excess moisture to prevent a watery texture.
- Trimming zucchini noodles into shorter lengths facilitates easier sautéing.
- Placing shrimp on their backs for the final 30 seconds of cooking helps cook the center without overcooking the exterior.
- Recipe is suitable for low-carb and gluten-free diets.
- Trimming zucchini noodles into shorter lengths facilitates easier sautéing.
- Placing shrimp on their backs for the final 30 seconds of cooking helps cook the center without overcooking the exterior.
- Recipe is suitable for low-carb and gluten-free diets.