Grilled Shrimp Over Zucchini Noodles Recipes

SHRIMP WITH ZUCCHINI NOODLES

Shrimp with Zucchini Noodles image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons salted butter
2 tablespoons olive oil
1 pound jumbo shrimp, cleaned
1/2 medium onion, finely diced
3 cloves garlic, smashed
2 teaspoons chile flakes
Kosher salt and freshly ground black pepper
1/2 cup white wine, such as Sauvignon Blanc
One 16-ounce store-bought package zucchini noodles
1 cup multicolored grape tomatoes, halved
2 lemons, zested
2/3 cup shredded Parmesan
6 to 8 fresh basil leaves

Steps:

Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

GRILLED SHRIMP WITH SPICY VEG NOODLES

Grilled Shrimp with Spicy Veg Noodles image

The sweet-salty-sour dressing in this fresh salad does double duty. Inspired by the combination of fish sauce, lime juice and garlic in the Vietnamese dipping sauce nuoc cham, it's whisked with rice vinegar and vegetable oil. The result works both as a marinade for shrimp and a tenderizing dressing for the zucchini and carrot noodles.

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

6 tablespoons fish sauce
1/4 cup lime juice (from 2 limes)
1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 tablespoons sugar
2 cloves garlic, minced
1 jalapeno or serrano, thinly sliced
1 pound (16-20) shrimp, peeled and deveined, tail on if desired
3 large carrots, cut into spiral noodles
3 mini cucumbers, cut into thin half-moons
2 zucchinis, cut into spiral noodles
1 medium beet, peeled and cut into spiral noodles
1/2 cup fresh mint leaves, torn
1/4 cup fresh cilantro leaves
3 scallions, thinly sliced
1/4 cup roasted salted peanuts, chopped

Steps:

In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories Summer Dinner Grill Grill/Barbecue Shrimp Zucchini Tomato Feta Oregano Quick & Easy Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
Meanwhile, grill pita just until warm and toasted.
Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

GRILLED SHRIMP OVER ZUCCHINI NOODLES

Grilled Shrimp over Zucchini Noodles image

A great alternative to pasta!

Provided by Jenna R

Categories Shrimp Recipes

Time 15m

Yield 5

Number Of Ingredients 11

Ingredients

2 cups thinly sliced fresh basil
9 tablespoons olive oil, divided
⅓ cup toasted sliced almonds, divided
1 tablespoon red wine vinegar
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
1 lemon, zested
¼ teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
5 zucchini
kosher salt and freshly ground black pepper to taste

Steps:

Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 8.1 g, Cholesterol 138.1 mg, Fat 28.6 g, Fiber 2.4 g, Protein 18.4 g, SaturatedFat 3.9 g, Sodium 253 mg, Sugar 2.6 g

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