Garlicky tomato-basil shrimp with zoodles is a deliciously quick and healthy meal. This dish combines juicy shrimp, vibrant tomatoes, and fresh basil, all served over crispy zucchini noodles. It’s perfect for family dinners or meal prep, making it a must-try!
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Garlicky Tomato-Basil Shrimp with Zoodles: A Quick Low-Carb Meal
This garlicky tomato-basil shrimp with zoodles is not only satisfying but also incredibly easy to make. In just under 30 minutes, you can create a dish that bursts with flavor. The combination of tender shrimp with the fresh taste of basil and the crunch of zoodles creates a meal that’s both refreshing and indulgent.
Ingredients for Garlicky Tomato-Basil Shrimp with Zoodles
Zucchini for Zoodles
Begin with 4 small straight zucchini. These vibrant green vegetables serve as the base of your dish, transforming into delicious zoodles. Their subtle flavor complements the shrimp beautifully.
Tomatoes and Basil
You’ll need 1 cup of cherry or grape tomatoes, quartered, and 5 large fresh basil leaves, chopped. The burst of sweetness from the tomatoes, paired with fragrant basil, adds a delightful freshness to the dish.
Jumbo Shrimp
For this recipe, use 1 pound of jumbo shrimp, peeled and deveined. Their plump, juicy texture makes this dish feel luxurious while still being healthy and low-carb.
Olive Oil
You’ll require 1/4 cup plus 1 teaspoon of extra virgin olive oil, which adds richness and a light, fruity flavor. This oil will bring all the ingredients together beautifully.
Seasonings
Don’t forget to season with salt, garlic salt, and black pepper. These simple seasonings elevate the flavors, enhancing the natural taste of the shrimp and vegetables.
How to Make Garlicky Tomato-Basil Shrimp with Zoodles
Preparing the Zucchini Noodles
Spiralize the zucchini using the thickest noodle blade. Cut the zoodles into 3-4 inch lengths. Place them in a colander over a bowl, sprinkle lightly with salt, and toss to coat. Cover and refrigerate for 30 minutes to an hour. This step draws out excess moisture, preventing a watery texture in your dish.
Making the Tomato-Basil Mixture
While the zucchini drains, combine the quartered tomatoes, chopped basil, 1 teaspoon of olive oil, and a sprinkle of salt and pepper in a large bowl. Set this aside, allowing the flavors to meld beautifully.
Cooking the Shrimp
Pat the shrimp dry with paper towels and season one side with garlic salt and pepper. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Add half of the shrimp, seasoned side down, and sauté for about 2 minutes per side until cooked through. Flip the shrimp onto their backs for 30 seconds to ensure even cooking. Transfer them to the tomato-basil bowl.
Sautéing the Zucchini Noodles
Heat another 1.5 tablespoons of olive oil in the skillet. Add the remaining shrimp and, during the last 30 seconds of cooking, toss in the minced garlic until fragrant. Combine the shrimp with the tomato-basil mixture. Then, remove the zucchini from the refrigerator, pat dry, and heat the remaining tablespoon of olive oil in the skillet. Sauté the zoodles with salt and pepper until crisp-tender, about 2-3 minutes.
Assembling the Dish
To serve, pile the zoodles on plates and top them with the shrimp and tomato-basil mixture. The colorful presentation is as inviting as the flavor!
Tips for Perfect Zoodles and Shrimp
Preventing Watery Zoodles
Salting the zucchini noodles beforehand draws out moisture, ensuring a perfectly textured dish. The zoodles will remain crisp and absorb the flavors of the sauce beautifully.
Achieving Perfectly Cooked Shrimp
Cook the shrimp just until they turn pink and opaque. Overcooking can lead to a rubbery texture, so keep an eye on them for that perfect bite.
Enhancing Flavor
Add a squeeze of lemon juice or a sprinkle of red pepper flakes for an extra kick! These simple additions can elevate your dish to new heights.
Dietary Suitability and Equipment
Low-Carb and Gluten-Free Benefits
This garlicky tomato-basil shrimp with zoodles is not only low-carb but also gluten-free. It’s an excellent choice for those looking to maintain a healthy lifestyle without sacrificing flavor.
Essential Kitchen Tools
For this recipe, you will need a spiralizer to create the zoodles, a large skillet for cooking, and a colander to drain the zucchini. These tools make the process quick and easy.
FAQs
What ingredients do I need for garlicky tomato-basil shrimp with zoodles?
You will need zucchini, cherry tomatoes, fresh basil, jumbo shrimp, olive oil, garlic, salt, and pepper.
How do I make garlicky tomato-basil shrimp with zoodles step by step?
Start by spiralizing the zucchini and salting it to drain moisture. Then, prepare the tomato-basil mixture, cook the shrimp in a skillet, sauté the zoodles, and combine everything together to serve.
Can I make garlicky tomato-basil shrimp with zoodles ahead of time?
Yes, you can prepare the tomato-basil mixture and cook the shrimp ahead of time. However, it’s best to sauté the zoodles just before serving to maintain their texture.
How should I store leftover garlicky tomato-basil shrimp with zoodles?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, being careful not to overcook the shrimp or zoodles.
Related Recipes to Try
- Lemon Garlic Shrimp
- Shrimp Dinner
- Roasted Lemon Butter Garlic Shrimp And Asparagus
- Zucchini Noodles
- Garlic Butter Salmon
- Chicken In Garlic Sauce
Conclusion
This garlicky tomato-basil shrimp with zoodles is a perfect dish to enjoy tonight. It’s light yet satisfying, making it an ideal choice for a healthy dinner. For more delicious recipes, consider checking out Nora Bell’s Pinterest for additional inspiration! You won’t be disappointed.
Garlicky Tomato-Basil Shrimp with Zoodles: A Delightful Low-Carb Dish
Equipment
- skillet
- mixing bowl
Ingredients
- 4 small straight zucchini ends trimmed
- Salt, garlic salt, black pepper
- 1 cup cherry or grape tomatoes, quartered
- 5 large fresh basil leaves, chopped
- 1 /4 cup + 1 teaspoon extra virgin olive oil, divided
- 1 lb (16/20 count) jumbo shrimp, peeled and deveined
- 1 large clove garlic, minced
Instructions
- Spiralize zucchini using the thickest noodle blade. Cut noodles into 3-4 inch lengths. Place in a colander set over a bowl, sprinkle lightly with salt, toss to coat, cover, and refrigerate for 30 minutes to 1 hour to drain excess moisture.
- While zucchini drains, combine quartered tomatoes, chopped basil, 1 teaspoon olive oil, salt, and pepper in a large bowl. Set aside.
- Pat shrimp dry with paper towels. Season one side with garlic salt and pepper.
- Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Add half the shrimp, seasoned side down. Sauté for 2 minutes per side or until cooked through. Flip shrimp onto their backs for 30 seconds to ensure the center cooks without overcooking the edges. Transfer to the tomato-basil bowl.
- Heat another 1.5 tablespoons olive oil in the skillet. Sauté remaining shrimp. Add minced garlic during the last 30 seconds of cooking until fragrant. Add shrimp to the tomato-basil bowl and toss to combine.
- Remove zucchini from refrigerator and pat dry thoroughly. Heat the remaining 1 tablespoon olive oil in the skillet. Sauté zucchini with salt and pepper until crisp-tender (2-3 minutes).
- Serve zoodles on plates topped with the shrimp and tomato-basil mixture.
Notes
– Trimming zucchini noodles into shorter lengths facilitates easier sautéing.
– Placing shrimp on their backs for the final 30 seconds of cooking helps cook the center without overcooking the exterior.
– Recipe is suitable for low-carb and gluten-free diets.
