A kitchen sink-style Mexican salad with a crisp, fresh flavor is made using some of my favorite ingredients. Especially delicious with handmade pizza!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds zucchini
- ¼ cup unsalted butter
- 2 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup white wine
- ½ lemon, juiced
- 1 pound large shrimp, peeled and deveined
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley, or to taste
- 2 tablespoons grated Parmesan cheese, or to taste (Optional)
Instructions
- Make zucchini noodles using a spiralizer or julienne peeler.
- Melt butter in a large skillet over medium-high heat. Pour in olive oil. Add shallot; cook and stir until tender, 4 to 5 minutes. Add minced garlic; cook until golden, about 2 minutes. Stir in wine and lemon juice; cook until sauce is reduced by almost half, about 3 minutes. Add shrimp, salt, and black pepper. Cook until shrimp turn pink, 2 to 3 minutes. Transfer shrimp to serving plate.
- Stir zucchini noodles into skillet. Season with salt and black pepper. Cook until noodles are tender, 4 to 6 minutes. Return shrimp to the skillet. Stir in parsley and Parmesan cheese before serving.
- Substitute yellow squash for the zucchini if preferred.
Nutrition Facts
| Calories | 325 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 205 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 298 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! We will definitely make it again. We only used 1 1/2 zucchini… next time (and there WILL be a next time… it was that tasty) we will use the full 2 zucchini. We did use more that 1/2 a lemon for juice, but otherwise followed the recipe.
Excellent, although I doubled the sauce (but not the butter).
Made it just as the recipe said if turned out great. Next time I will use more zucchini
Great! I substituted scallops and it was amazing
Totally flavorful.
We loved this.
even my ‘meat-n-potatoes’ guy liked this! Surprising easy to do, even though I had never cooked shrimp before. Loved it!
We absolutely love this dish! We did not have a white wine, so we added chicken bone broth instead. Perfect substitute. Absolutely delicious!!
I use 2 boxes of Trader Joe’s frozen zucchini noodles to make it easier just ensure you drain and fully remove all water/moisture. I also keep cooking white wine available. I make this meal 1-2 times a month. My husband loves it and it has become one of our favorites!
This was delicious! I used vegetable broth instead of wine and added diced fresh tomatoes at the end! Thanks for sharing!
There is no need to cook the Zucchini noodles in this recipe. If you do they will be soggy and fall apart. Fold the uncooked zoodles into the Shrimp and sauce. Extra sauce is helpful and lots of garlic. I also folded Parmesan Cheese and fresh spinach into the mixture. Awesome
Followed the recipe exactly except used salted butter and cooked, frozen shrimp that had been thawed. Threw the shrimp in when the noodles were about 2/3 of the way done. Hubby said it was one of the best meals he’s ever eaten. Love it when a recipe doesn’t require any tweaks. Thanks for sharing it!
My family absolutely loved this! I am going to add scallops next time yummy. Thank you for this delicious recipe!
I seasoned the shrimp with Emeril’s Essence Seasoning before sauteing. Otherwise, stuck to the recipe. Loved it!
Very good. I made as written. Next time I’ll put less wine.
First time using zucchini spiralizer and wow, I’m sold! Delicious and easy recipe!
wow! what a great flavor; because of dietary reasons, no cheese, used chardonnay, and saved the sauce to flavor chicken breasts the next night. The flavort was #1!
Delicious & quick to prepare. I will do it again & again.
made as the recipes states. The lemon brightens it and the zucchini noodles are great.
Pretty easy to make, great for meal prepping. nice light flavor! I will definitely make again since i’m trying to eat less carbs.
Made this for dinner and it was amazing!!! We added white mushrooms and used whole wheat thin spaghetti noodles. It was a HUGE hit. We will definitely make this again and might try spaghetti squash next time.