Zucchini Noodles with Garlicky Shrimp and Cherry Tomatoes
Nutritional Information
Light zucchini 'zoodles' tossed with quickly cooked shrimp, halved cherry tomatoes and fresh basil; avocado adds satisfying whole-food fat without any processed oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 ozs raw large shrimp, peeled and deveined
- 3 mediums zucchini (spiralized)
- 6 ozs cherry tomatoes, halved
- 1 medium ripe avocado, sliced
- 3 cloves garlic, thinly sliced
- 1 tablespoon fresh basil, chopped
- 1 medium lemon (juice)
Pat shrimp dry. Heat a nonstick skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until opaque and just cooked through. Remove and set aside.
In the same skillet add sliced garlic and cherry tomatoes; cook 1–2 minutes until tomatoes begin to soften and garlic is fragrant.
Add zucchini noodles and toss 1–2 minutes until warmed but still firm (avoid releasing excess water).
Return shrimp to pan, toss with lemon juice and fresh basil.
Serve topped with sliced avocado. Use pan juices to moisten if needed.
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