Filed Under: LCHF, low carb recipe, Shrimp, zoodles, zucchini

Zoodles with Shrimp and Feta

Made with just a few ingredients, this zucchini-noodle dish takes less than 15 minutes from start to finish, which makes it perfect for weeknight cooking.

November 17th, 2016

From SkinnyTaste Fast and Slow. Copyright © 2016 by Gina Homolka

This is the perfect low carb dinner. I prefer to make my zucchini noodle dishes serve two so I don’t overcrowd the pan. If you want to make this for four people, you can just double the recipe and cook it in two batches.
  • 2 teaspoons extra-virgin olive oil
  • 12 peeled and deveined jumbo shrimp (1⁄2 pound)
  • 1 teaspoon chopped fresh oregano
  • 1⁄4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 medium zucchini (14 ounces total), spiralized using the thick setting and cut into 6-inch lengths
  • 11⁄2 tablespoons fresh lemon juice
  • 11⁄2 ounces crumbled feta cheese
  • 1⁄4 teaspoon grated lemon zest
  1. In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Season the shrimp with 1⁄2 teaspoon of the oregano, 1⁄8 teaspoon of the salt, and pepper to taste. Add the shrimp to the skillet and cook until they are just opaque, about 2 minutes per side. Transfer to a plate.

  2. Heat the remaining 1 teaspoon oil in the same skillet and add the garlic. Cook, stirring, until golden, 30 to 60 seconds (be careful not to burn it). Add the zucchini noodles, the remaining 1⁄2 teaspoon oregano, the remaining 1⁄8 teaspoon salt, and pepper to taste. Cook, stirring, until the zucchini is crisp-tender, 11⁄2 minutes. Add the lemon juice, stir, and remove the pan from the heat.

  3. Divide the noodles between 2 plates. Dividing evenly, top with the shrimp, feta, and lemon zest. Serve hot.

Zoodles with Shrimp and Feta
Photographs copyright © 2016 by Helene Dujardin

Leave a Reply

Your email address will not be published.