Mediterranean Zoodles With Shrimp Recipes

SHRIMP FLORENTINE WITH ZOODLES

Steps:

• Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl.
• Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.

GREEK SHRIMP ZOODLES

Steps:

• If you are using fresh shrimp, clean them from the shells gently not to destroy the shape. If you are using frozen shrimp, defrost them before cooking but not in the microwave. The safest way would be to leave them in the refrigerator overnight.
• In a deep frying pan, add olive oil and heat it over medium temperature. Saute finely chopped spring onion and garlic in olive oil and add the shrimp. Turn them gently so that they don't lose the shape. Add 2 tbsp sparkling mineral water and reduce the heat.
• Add salt, pepper and all the spices. Now add 4 more tbsp sparkling mineral water and stir gently. After 3-4 minutes add cherry tomato halves and cook for another 2 minutes. Transfer the sauce in a metallic or ceramic bowl. Don't wash the pan because you will use it for zoodles.
• Wash zucchini with warm water! Using a spiraliser or vegetable peeler, create thin noodles from zucchini. Do not peel them, the green peel will add a nice colour and it's rich in minerals. Place the zoodles in a metallic strainer.
• Immerse the strainer with zoodles into a deep pot with boiling water. Keep them there for exactly 30 seconds then strain well. Melt the butter in the same frying pan where you prepared the shrimp and then transfer the zoodles. Top them with shrimp and vegetables. Reduce the heat and let them cook for 1 minute.
• At this point pour Ouzo all over the pan. If you are experienced with Flambéing, it would be ideal to let the Ouzo create a small flame by exposing the pan to a small flame from a match or flame-thrower. If not, it's fine, the alcohol will evaporate.
• Before serving, add some Feta crumbles on top.

CREAMY KETO MEDITERRANEAN SHRIMP AND ZOODLES

Steps:

• Preheat oven to 400º F. Butter a cast iron skillet and add zoodles and shrimp.
• In small saucepan, mix spices, cream cheese, butter, and half & half on low-med heat. Stir frequently.
• Bake zoodles and shrimp for 5-8 minutes. Remove and add sauce to shrimp and zoodles. Stir, add parmesan and bake for another 10 minutes. Serve.

MEDITERRANEAN ZOODLES WITH SHRIMP

Steps:

• Heat olive oil in a large skillet over medium-high heat and saute garlic until fragrant, 10 to 15 seconds. Add shrimp and season with salt and pepper. Cook until shrimp are pink, 2 to 3 minutes on each side. Remove to a bowl.
• Add cherry tomatoes and olives to the skillet and cook until tomatoes begin to soften, 2 to 3 minutes. Add zucchini noodles, oregano, lemon juice, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 3 to 4 minutes.
• Return shrimp to the skillet and top with feta cheese. Toss to combine and serve immediately.

SHRIMP SCAMPI ZOODLES

Steps:

• Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
• Thinly slice the remaining garlic cloves.
• Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
• Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
• Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
• Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
• Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

MEDITERRANEAN PASTA WITH SHRIMP

Steps:

• Peel shrimp and devein; keep chilled until needed.
• Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
• Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
• Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
• In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
• Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
• Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
• Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
• Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
• Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
• Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
• Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
• Serve hot, with other foods if desired.

TEQUILA LIME SHRIMP ZOODLES

Steps:

• In a large cast-iron or other heavy skillet, heat 2 tablespoons butter over medium heat. Add shallot and garlic; cook 1-2 minutes. Remove from heat; stir in tequila, lime zest and lime juice. Cook over medium heat until liquid is almost evaporated, 2-3 minutes., Add olive oil and remaining butter; stir in shrimp and zucchini. Sprinkle with salt and pepper. Cook and stir until shrimp begin to turn pink and zucchini is crisp-tender, 4-5 minutes. Sprinkle with parsley and additional lime zest.