Craving seafood and something that is different?
That’s me, every day.
I take common ingredients, staples that I have in my fridge and freezer, and create fabulous dishes.
Do you realize that a zucchini offers a nice refrigerated shelf life UNTIL you cut it? It’s true.
Stocking a few in the crisper is a good idea.
Since I don’t eat meat but I will consume certain seafood, and shrimp is one, it’s always on-hand.
Take stock of your freezer and refrigerator, check out my recipe (scroll to the end for ingredients), and then get ready to be Wowed!
Zoodles are simply zucchini noodles and I make them almost 5x a week!
Congratulations on stopping at my website, because you are about to prepare a very palatable meal.
Before I continue on, you should know that Shrimp Piccata with Zoodles is really easy to make.
In other words, even if you have not cooked, you can’t miss this recipe! Let’s cook!
Shrimp Piccata with Zoodles
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However, for those of you that love pasta or rice, you can sub that in easily.
I will suggest using angel hair if you are going to select a cut of pasta.
For those that want an even more inventive veggie option, try cauliflower rice.
That too is exceptional and not carb-laden as a pasta.
Zoodles ~ The Always
If you don’t have a Zoodle maker, never fear you can buy frozen zoodles and fresh zoodles in your frozen store section or fresh produce.
Often, I have purchased them at Trader Joe’s and Whole Foods.
Except, once I purchased my on Zoodle maker, I never have bought them again.
No matter what, zoodles are delicious.
I use meatless meatballs and sauce on Zoodles and I put zoodles cooked as a faux pasta.
Other times, I use zoodles in salads with vinaigrette.
Really they satisfy a veggie component and I feel like I ate pasta!
The key to a Zoodles Noodle is NOT to overcook.
Saute them quickly enough to soften, yet hard enough that they will still twirl.
My golden standard is always olive oil and fresh cloves of garlic.
Shrimp ~ Keeping Shrimp Piccata and Zoodles easy, peasy!
Purchase fully cooked, deveined shrimp.
That’s the short and sweet version.
Make sure you have rinsed your shrimp and they are dethawed.
I actually use warm water and then a few paper towels, I hate that excess water.
Don’t worry about having white wine because I just went ahead and used Zinfandel.
While I’m not a pro chef, I am a self-trained HOME CHEF and I used to own an Italian Deli by Day and Restaurant by night, I’ll tell you it’s all GOOD!
Your success in this comes with first cooking the garlic, olive oil, and shrimp.
Adding in the capers and the wine.
Of course, you are going to DRAIN the juice at the end THEN add the lemon.
Fresh, Fast & Meatless
For those of you who are seeking a meatless meal, and simple ingredients, this is YOUR new go-to recipe.
Consider this a full meal, perfect for guests or small plate options.
It cooks inside of 15 minutes and uses simple ingredients many of us that don’t eat meat, already have in our refrigerators or freezers.
Presentation is everything, so when you are done cooking, plate the zoodles first.
Then, place the shrimp around the plate and a few in the middle.
You can dress this up with some grating cheese if you like.
Enjoy and let me know how yours turned out. ~ Dana XO .
RECIPE HERE ⇓⇓⇓⇓⇓
- For Zoodles
- 1 Large Zucchini Zoodles
- 1 Garlic Clove peeled and sliced
- 2 Tbsp Olive Oil
- Salt and Pepper TO Taste
- *Optional Red Pepper Flakes (if you like a little heat!)
- 9 Fully cooked, and deveined shrimp, tail on, Defrosted.
- 2 Tbsp Olive Oil
- 2 Garlic Cloves, peeled and sliced.
- Salt and Pepper to Taste
- Zinfandel, or white wine (whatever you have on hand)
- Capers (1-2 Tbsp as preferred)
- 1/4 of a large Lemon, pressed with a lemon squeezer or a fork.
- IN a small skillet, place olive oil, garlic, and zoodles.
- Sprinkle with salt and pepper to season.
- Cover and cook on medium-low for 4-5 minutes.
- Remove lid, move zoodles to ensure all are cooked.
- Once lightly translucent remove from heat.
- Next, in a small skillet place olive oil, shrimp, and garlic.
- Allow mixture to begin to cook a bit and garlic to soften slightly (about 5 minutes)
- Add in the wine and keep lid removed
- Next, add in capers.
- Cook 3 more minutes and then drain.
- Return to pan and shrimp combination to warm stovetop.
- Shut off electric/gas and sprinkle well with fresh pressed lemon juice.
- Serve atop prepared Zoodles.