This clean eating shrimp zoodles 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!
YOU MIGHT WANT:
The spiralizer I use.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Zucchini Pasta with Avocado Pesto Alfredo
- Clean Eating Taco Chicken Zucchini Pasta
- Clean Eating Leftover Turkey Spaghetti with Zucchini Noodles
CLEAN EATING SHRIMP ZOODLES RECIPE:
A deliciously low carb alternative to shrimp scampi pasta!
- 1 1/2 lb. raw zucchini (put through a spiralizer)
- 10 medium garlic cloves (chopped fine)
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 lb. shrimp (pre-cooked/frozen, tail off, thawed completely and drained)
- 1/4 cup loosely packed, chopped, fresh basil
- 5 oz. package cherry tomatoes (halved)
- 1 1/2 cups avocado (cut into chunks)
- salt and pepper to taste at serving if needed)
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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Note that the sodium is high due to the shrimp, which naturally contains higher amounts of sodium.