Shrimp Bruschetta Zoodle Bowls Recipes

SHRIMP BRUSCHETTA RECIPE

Steps:

• Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
• Slice the shrimp horizontally through the middle (see the picture).
• In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzarella. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
• Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!

SHRIMP SCAMPI ZOODLES

Steps:

• Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes.
• Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
• Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley.

SHRIMP BRUSCHETTA ZOODLE BOWLS

Steps:

• Add the shrimp, olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil to a large plastic bag. Seal and place in the refrigerator to marinate for 30 minutes, or up to 4 hours.
• Combine all of the tomato basil bruschetta ingredients in a medium bowl and place in the refrigerator until ready to serve.
• Add 1 tbsp olive oil to a large skillet over medium heat. Cook the zucchini noodles for 3-5 minutes, then divide between four bowls.
• Place the shrimp on a grill, or grill pan on the stove, over medium heat, cook for 2-3 minutes per side.
• Remove the shrimp from the grill and place 6 shrimp in each bowl, then top with the tomato basil bruschetta.

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.

BRUSCHETTA GRILLED CHICKEN ZOODLE BOWL

Steps:

• Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
• Add to a large plastic bag with the chicken and marinate for up to 8 hours. I would recommend at least an hour.
• Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down).
• Place in the refrigerator until ready to serve the bowls.
• Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
• While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
• Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles.