Recipe of the Day: Zucchini Noodles with Shrimp & Tomato

Zucchini Noodles with Shrimp & Tomato
  1. Pasta
  2. • 1 pound medium shrimp, peeled and deveined
  3. • 2 cups cherry tomatoes, halved
  4. • 2 tablespoons olive oil
  5. • 2 shallots, minced
  6. • Kosher salt and freshly ground black pepper, to taste
  7. • 2 medium zucchini (about 10 ounces each), trimmed
  8. Vinaigrette
  9. • 1/4 cup olive oil
  10. • 1/4 cup apple cider vinegar
  11. • 3 tablespoons freshly squeezed lemon juice
  12. • Zest of 1 lemon
  1. • To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. • Place shrimp and tomatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, salt and pepper, to taste. Gently toss to combine.
  4. • Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes.
  5. • Using a spiral vegetable slicer, cut zucchini into long thin strands, cutting through the strands with kitchen scissors for easier serving.*
  6. • To assemble the noodles, place zucchini strands in a large bowl; top with shrimp, tomatoes and corn. Pour lemon vinaigrette on top of the salad and gently toss to combine.
  7. • Serve immediately, garnished with pine nuts, if desired.
Adapted from from Damn Delicious
Adapted from from Damn Delicious
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Susy Sedano is a Content Producer, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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