Shrimp Zoodles in 30 Minutes or Less

Shrimp Zoodles (aka zucchini noodles) with artichokes, sundried tomatoes and a sprinkling of pine nuts is ready in under 30 minutes. It’s also low-carb, gluten-free and sooo tasty.

Shrimp Zoodles Recipe

Do you ever wonder how recipes end up on The Dinner-Mom? Let me tell you the tale of Shrimp Zoodles…which just might inspire your own creation.

  1. Mediterranean Chicken Bake. It’s regularly featured on our dinner rotation. Chicken is topped with zucchini, artichokes and tomatoes, drizzled with balsamic vinegar and topped with feta cheese. It’s delightful. When I’m out of chicken or want to mix things up I use shrimp.
  2. Zoodles. They are easy to make and are well…fun! Hmmm…Mediterranean Chicken Bake uses zucchini.
  3. Shrimp and zoodles each cook quickly on the stove-top and make for a quick dinner. Plus everything cooks in one pan. Hmmm…I love easy recipes and I bet my readers would too.
  4. I’ve got some leftover sundried tomatoes. Hmmm…I bet those would give a punch of flavor.
  5. The Recipe Redux is showcasing nuts. Yesss! A topping of toasted pine nuts would be awesome on Shrimp Zoodles.

And, that’s how this recipe evolved.

Shrimp Zoodles – How It’s Done

Zucchini Noodles or Zoodles

I’m hoping you’re into the spiralizing craze. If not, just thinly slice the zucchini.

My handy, dandy hand-held spiralizer is perfect for zucchini noodles. The thick setting works best. Don’t bother to peel the zucchini first. Pick out some of the dark green pieces at the end of the process.

Pine Nuts for Shrimp Zoodles Recipe

Pine nuts take on a buttery flavor when they are browned. Bake 10 minutes in a 350 degree oven or in a pan on the stove-top. Honestly, I feel like a sprinkling of nuts makes anything just a little more interesting and gives it a healthy boost too. If you’re nutty for nuts too, then check out the recipes below featuring all kinds of nuts from my nutritionist and healthy foodie friends at The Recipe Redux.

Shrimp Zoodles Recipe

Stir artichokes and sundried tomatoes into sauteed zoodles and remove everything to a serving dish. Simply pour the shrimp into the same skillet and arrange them in a single layer. Cook for about 3 minutes on one side and then flip to the other until the shrimp are bright pink and cooked through. Do this in batches if your pan is too small.

Top with feta cheese and pine nuts and ENJOY!

Shrimp Zoodles in 30 Minutes or Less
 
Shrimp Zoodles with artichokes, sundried tomatoes and a sprinkling of pine nuts is ready in under 30 minutes. It's also low-carb, gluten-free and sooo tasty.
Author:
Serves: 4 servings
Ingredients
  • ¼ cup pine nuts
  • 1 pound peeled, deveined shrimp with tails off
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon Italian Seasoning
  • 2 large zucchini
  • 1 can (14 ounce) artichoke hearts (unmarinated), drained and quartered
  • ¼ cup sundried tomatoes, julienned
  • Salt and pepper to taste
  • ¼ cup crumbled feta cheese
Instructions
  1. Toast pine nuts in a 350 degree oven for about 10 minutes or place them in a large skillet and cook over medium high heat for about 10 minutes. Watch nuts carefully and stir after 5 minutes of cook time.
  2. Toss shrimp with 2 Tablespoons olive oil and sprinkle with Italian Seasoning, turning shrimp as you sprinkle so all sides are coated. Set aside.
  3. Spiralize the zucchini into long strands or thinly slice it.
  4. Coat the bottom of a large skillet with 1 Tablespoon of olive oil.
  5. Add zucchini and cook over medium heat for about 5 minutes or until zucchini is tender.
  6. Stir artichokes and sundried tomatoes into the zucchini and cook for about 2 minutes more or until artichokes are heated through.
  7. Remove zucchini mixture to a serving dish.
  8. Season with salt and pepper to taste.
  9. Place shrimp in a single layer in the skillet. (If the pan is not big enough, cook in batches.)
  10. Cook shrimp over medium-high heat for about 3 minutes and then flip shrimp to the other side.
  11. Cook shrimp for about 3 minutes more or until shrimp is cooked through and bright pink.
  12. Serve shrimp over zucchini noodles.
  13. Top with toasted pine nuts and feta cheese.

These are the spiralizers I recommend. When you start your Amazon shopping here, we get a small affiliate commission. Thanks for your support!!!

  • The Vegetti Spiralizer is great for zucchini and cucumber, is under $15 and an easy way to get started with veggie noodles.
  • The Paderno Spiralizer has lots of bells and whistles, is perfect for all types of fruit and vegetables and make a great gift too!

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Shrimp Zoodles Recipe with Artichokes, Sundried Tomatoes and Pine Nuts. Ready in less than 30 minutes.

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Comments

  1. This looks delicious and love that it’s so quick to make; perfect for a busy weeknight. I really need to get myself a Spiralizer; it looks so fun!!

  2. I love zoodles and pairing it with shrimp makes this a light and fresh dish. Looks perfect!

  3. I love shrimp! This is a great idea for those who want an alternative to pasta and is so quick and easy!

  4. A a great, healthy idea! I still haven’t bought a spiralizer and keep telling myself I should – that does it, I’m getting one! 🙂

  5. Healthy, delicious meal with the zoodles (luv the name of that!). I could eat this any night for dinner or lunch!

  6. Ginny McMeans says:

    Those zoodles look so good. Pine nuts are the best and we use to pick them in the lower mountains when we lived in Palm Springs. That hand-held spiralizer looks great too.

  7. I seriously need to jump on this zoodle bandwagon! I loooove shrimp so know I would love this!

  8. I love it! I think I need a spiralizer! I usually just make “zoodles” with my food processor. Love you shrimp sauce too!

  9. Loving the flavors you put together here! A perfect meal after a long day of work.

  10. I have always wanted to try zoodles. This is totally for me!