I hope you had an amazing Memorial Day weekend! Just as summery as the holiday? This quick and healthy, one-skillet, gluten-free, GORGEOUS dinner recipe! Garlicky Tomato-Basil Shrimp and Zoodles is what’s for dinner tonight!
Whether you overindulged a little this past weekend, managed to keep things healthy and are eager to continue your streak, you’ve got to give this recipe a go. I made it on a whim a couple weeks ago and Ben could. not. stop. raving. Sure, he’d just had a martini on an empty stomach, but I’ll take his “this is the best healthy dish I’ve had in a really long time.” and run with it – HA!
This recipe is all-summer and really only has 4 major components. Spiralized zucchini or “zoodles” (I’m sharing my tips to avoid watery zucchini noodles below) are topped with a toss of fresh tomatoes and basil, and quickly seared garlicky shrimp. It’s light, healthy, filling, and, most importantly, feel good food. Plus, in a month or two you might be able to make 75% of this dinner by paying a visit to your garden. LOVE that!!
Start by spiralizing 4 small, thin zucchini with the ends trimmed off. I have a Paderno Spiralizer and always get great results. No matter what model or type of spiralizer you have, snap in the fattest noodle blade it comes with, then get to work!
I like to trim my zucchini noodles or “zoodles” into three or four inch lengths either as I’m spiralizing or after I’m all done. It’s just easier to saute and eat that way, imo.
Once all the zucchini have been spiralized, add them to a colander set atop a bowl then sprinkle lightly with salt. Use your fingertips to toss and make sure all the zucchini is coated then cover the bowl and refrigerate for 30 minutes or up to an hour. The salt will draw out excess moisture from the zucchini, ensuring you won’t end up with watery zoodles.
When it’s time to cook, remove the zucchini from the fridge then blot away any surface moisture with a couple of paper towels.
Next add 1 cup quartered cherry or grape tomatoes in a large bowl with 5 large basil leaves that have been chopped, 1 teaspoon extra virgin olive oil, salt and pepper, then stir to combine.
Last step is the shrimp! Pat dry 1lb jumbo shrimp (16/20 count) that have been peeled and deveined between a couple layers of paper towels then season one side with garlic salt and pepper.
Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat then add half the shrimp, seasoned side down, and saute for 2 minutes on each side or until cooked through.
Sometimes jumbo shrimp can be difficult to cook through in the center without overcooking the sides, so I like to pop them onto their backs for 30 seconds or so at the end to help cook all the way through.
Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then saute the remaining shrimp. When there’s 30 seconds left add 1 minced garlic clove then saute until fragrant, and then add all the shrimp to the bowl with the tomatoes and basil and toss to combine.
Final step is to saute the zoodles in a bit more extra virgin olive oil with salt and pepper until crisp-tender, 2-3 minutes.
Pile the zoodles onto plates then top with the garlicky shrimp and tomato-basil mixture, and serve!
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Garlicky Tomato-Basil Shrimp with Zoodles
Garlicky Tomato-Basil Shrimp with Zoodles is a fresh and healthy, gluten-free summer dinner recipe. Quick, easy and made in 1 skillet!
- 4 small, straight zucchini, ends trimmed
- salt, garlic salt, pepper
- 1 cup cherry or grape tomatoes, quartered
- 5 large fresh basil leaves, chopped
- 1/4 cup + 1 teaspoon extra virgin olive oil, divided
- 1lb jumbo shrimp (16/20 count,) peeled and deveined
- 1 large clove garlic, minced
- Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid.
- Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.
- Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then saute for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then saute remaining shrimp. When shrimp have 30 seconds left add garlic then saute until fragrant, and then add to the bowl and stir everything to combine.
- Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then saute until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.
- I use the Paderno Spiralizer >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The only thing I adore more than the combination of sizzling zoodles with warm shrimp and cool, juicy tomatoes is how simple and uncomplicated this dish is, which I feel like all summer recipes should be. More time for the outdoors! Enjoy, everyone!