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!
More Seafood Dinner Recipes
- Shrimp and Asparagus
- Garlic Herb Butter Pasta with Roasted Shrimp
- Shrimp and Wild Rice Skillet
- Salmon Provencal
- Spicy Shrimp Soup
- Thai Coconut Shrimp Soup
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Garlicky Tomato-Basil Shrimp with Zoodles
Description
Garlicky Tomato-Basil Shrimp with Zoodles is a fresh and healthy, gluten-free summer dinner recipe. Quick, easy and made in 1 skillet!
Ingredients
- 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
Directions
- 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.
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!
Fifty Whole30 Compliant Recipes for Your New Year! - Country Cleaver 12.31.2016
[…] Garlicky Tomato Basil Shrimp with Zoodles – Iowa Girl Eats […]
John 06.20.2016
Looks like Barb and I have been the only cooks to actually make this recipe. It is very well balanced. Since this is peak of tomatoes, we have enjoyed it several times and find the longer the toms marinate with the basil the better. Sure wish others might comment about the process/flavors/difficulty, rather than “the photo is gorgeous”…get adventurous.
Stella @ Stellicious Life 06.14.2016
Lincoln is so big! (And adorable! That rash on his nose, lol toddlers and their games we just can’t get.. ;-) Glad you had a great weekend :-)
This Garlicky tomato basil shrimp with zoodles looks stunning, the perfect summer lunch, so fresh and colourful, love it!
Barb 06.06.2016
I made this dish tonight and we loved it! Hubby said he could eat it every day…LOL!
Thanks for the great recipes!
jennifer 06.04.2016
My tip for drying zoodles:
Take a 9×13 dish and lay a dish towel on the bottom and overlapping the sides. Then spiralizer zucchini number 1 onto dish/towel, also cutting in to smaller size. Then fold excess towel over or put another towel on top and spiralizer zucchini number 2. I just keep gping back and forth layering. Then I put the lid on my 9x 13 and stick it in the refrigerator. They are good for about 3 days and get all the moisture out. My husband is carbless (crazy!) So I always have these on hand to use as a substitute for the carbs my son and I enjoy consuming.
Friday Finds – Beauty A La Mode 06.03.2016
[…] but least is this amazing looking dish by Kristen from Iowa Girl Eats. Her Garlicky Tomato-Basil Shrimp with Zoodles is made from ingredients you can find in your backyard. No kidding. And she used zucchini to make […]
Linda 06.03.2016
Made this exactly as directed. Totally delicious!
Kristin 06.03.2016
Love it! Thanks, Linda! :)
Friday Favorites #34 | Testing and Trying My Thirties 06.03.2016
[…] 4. Sounds like a delicious fresh meal for the summertime. […]
Denise 06.02.2016
This was amazing! Very very good! Thanks for the recipe, as usual IGE does it again!
Kristin 06.03.2016
So glad to hear it, Denise! Thanks for leaving feedback! :)
Angela 06.02.2016
I read this line: “Mullets was PACKED with bikers and I got so excited to join them next year” and totally pictured you hanging with a bunch of hardcore motorcycle bikers for a second, lol. Sons of Anarchy has clearly warped my brain!
Kristin 06.03.2016
HAHA – I debated clarifying and I probably should have. ;)
Katie 06.02.2016
How hot should the zoodles be when they are cooked for 2-3 minutes? Should they still be crunchy? Or roasted? Looking forward to trying this recipe and any other zoodles tips that you have!
Katie 06.02.2016
Do you roast the zoodles at all other then the 2-3 minutes? What level of heat do you recommend tossing the zoodles at? Feel free to share any additional zoodle tips! Excited to try this recipe for dinner soon! Looks amazing!
Kristin 06.02.2016
Nope! :) Just toss them in the skillet at the same heat you had for the shrimp (med-high) with a little extra virgin olive oil, salt, and pepper, and saute for 2-3 minutes. Still crisp tender and not soggy – love them!
anna* 06.02.2016
This just SCREAMS summer, and I love it! I don’t have a spiralizer yet so I’m thinking it will be just fine with some chopped zucchini too!
Kari 06.02.2016
I love your weekend recaps!! Recipe isn’t bad either. ;)
Kalli Hoben 06.01.2016
Is that black and white dress from Target…. I seriously can’t wear it without running into someone else wearing it. LOL.
Kristin 06.01.2016
Haha! It’s actually navy/white and from a random, cannot even remember shop online! :)
Dana Connelly 06.01.2016
This looks so delicious — I can’t wait to try it!! It’s on the menu for tomorrow night. Yummy!!
Kristin 06.01.2016
I hope you love it, Dana!
Tali May 06.01.2016
Love this recipe Kristin! And I love that you can find almost all the ingredients at the farmers market!!! I plan on mentioning it in my Friday Finds post.
Kristin 06.01.2016
Exactly – perfect for summer! Thanks so much, Tali!
Debtgirl 06.01.2016
I want to try this! Love the easy fast healthy recipes!
Kristin 06.01.2016
Super fast and healthy, hope you love it! :)
Taylor 06.01.2016
This dish looks absolutely delicious!!!
Erin@WellPlated 06.01.2016
SUCH a fun Memorial Day weekend! Glad you all got to spend so much time outside together. I also love how fast and healthy this meal is. Less time in the kitchen, more time soaking up summer. Just as life should be!
Kristin 06.01.2016
Truer words have never been spoken – thanks Erin! :)