This is a quick and easy Garlic Shrimp with Zucchini Noodles recipe loaded with nutrients that make a healthy and delicious gluten-free and paleo weeknight meal.
Hope you are doing well. Last week, I started my little garden on my patio. I started with bell peppers, cherry tomatoes, and green onions. Just a few days ago, I planted some strawberries and green beans and, of course, I am growing some herbs too like parsley, cilantro, and chives.
This year is my second organic garden (on a patio) experience and I am hopeful this time I will be more successful than last year. Why am I saying that? Well, because last year my garden was a complete fail. I had some few cherry tomatoes and green onions, but the peppers and cucumber didn’t grow at all. I live very close to the lake and it is very windy which prevented my veggies from growing. Also, I watered my plants so much. I didn’t have much knowledge about gardens and I killed almost everything. It’s sad, I know. But the important thing is that I didn’t give up. I am still not very good at gardening, but I am learning and researching more about gardening on a patio this time. I am feeling pretty confident that this time my little patio garden will work just fine. I am taking extra care this time and giving all my love to make it work. I will keep you updated about it 😉
But why I am talking about my garden in this post? Because while I was preparing this dish I was thinking it would be great to use ingredients that you grow on your own. I wish one day I will have a little piece of land to plant some veggies and cook with them. For now, a little patio garden makes me happy 😉 But meanwhile, let’s open our fridge, grab some zucchinis and make this recipe because it is low-carb, easy, and very quick to make. This recipe is so flavorful especially because zucchini noodles are absolutely perfect with lots of garlic, tomatoes, and shrimp.
I hope this post today inspired you to think about growing something even if you just have a small balcony or patio like me. The first step is always the most important. So, think about it!
For this recipe, I used my spiralizer because this is my favorite way to make beautiful noodles in seconds, it is so affordable, easy to store, and very efficient.
Garlic Shrimp with Zucchini Noodles
- 1 tsp extra virgin olive oil
- 1/3 cup onion, diced
- 3 garlic clove — minced
- ½ cup diced tomato in juice (if you use tomato from a can)
- 1 cup fresh shrimp
- Salt and ground black pepper
- 2 medium zucchinis — blade c, noodles trimmed
- 1 tbsp feta cheese — optional - don't add cheese if you want to make it paleo friendly
- In a skillet, heat olive oil over medium-high heat.
- Add onion and cook until they are golden brown.
- Add garlic and cook it for about 30 seconds.
- Now it is time to add the diced tomato and shrimp.
- Garnishing with salt and pepper.
- Lower heat to medium-low and simmer for 5-7 minutes.
- Add parsley and stir to combine everything really well.
- While the sauce is cooking, prepare the zucchini noodles using a spiralizer. Using a knife, chop the ends off the zucchinis.
- Cut the zucchinis in half. Using a spiralizer fitted with a shredder blade C, secure and spiralize the zucchini.
- Use kitchen scissors to trim noodles as the noodles come out. If you don’t trim, your noodles will be very long. I prefer to trim because they’re easier to eat. Set the noodles aside.
- After the sauce has cooked, toss in zucchini noodles using tongs and let cook for 3 minutes.
- Garnishing with feta cheese.
Nutrition InformationAmount per serving (1/4) — Calories: 187, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 227mg, Sodium: 440mg, Potassium: 542mg, Carbohydrates: 10g, Fiber: 2g, Sugar: 4g, Protein: 27g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!
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More Zucchini Recipes
Easy and Quick Tomato Sauce Zucchini Noodles
One more recipe with zucchini noodles: Turkey Bolognese Zucchini Pasta
Low-carb Zucchini and Spinach Lasagna