With all the recipe testing and photo shooting of all the amazing cocktails I’ve been making for you lately, I’ve been in need of some slightly healthier options to balance it out. Since I typically live on an anti-diet, I realize I probably need to eat a few more vegetables. The easiest way to do that is to disguise them as food I actually want to eat; enter the zoodle.
Zucchini noodles are one of the easiest things to make thanks to my new spiralizer, which you can find here. You don’t just have to use it on zucchini, you can try out any vegetable in a similar general shape.
With summer here, I tend to eat lots of salad. I love zoodles because they are a great alternative to always taking a salad to work for lunch.
This shrimp and tomato zoodle recipe is really easy to make and only requires a few ingredients. It’s perfect for making ahead and taking to work for lunch since you can eat it cold.
Shrimp & Tomato Zoodles (4 servings)
1 lb shrimp — I used frozen shrimp because I just tend to have them in my freezer
3 medium-large zucchini
1 cup grape tomatoes
1 tsp chopped garlic
First you’ll want to make your zoodles. You’ll want to have them ready to top with your shrimp and tomatoes, so it’s easiest to just get them out of the way. When using your spiralizer, just cut the ends off your zucchini and then spiralize away.
Next, heat your pan over medium heat with some olive oil. Once your olive oil is hot add your chopped garlic.
After a few minutes toss in your halved tomatoes. Let those cook for about 5-10 minutes, then throw your shrimp in with them.
Let these cook together for about 10 minutes.
Next you’re ready to pour them over your zoodles.
Sprinkle on some feta for a little extra flavor. And you’re ready to enjoy! As close is this is to health food, it may be best served with a glass of white wine.