Spicy Shrimp and Zucchini Noodles

So, here’s the scoop. I decided to try those zucchini noodles, or zoodles, as everyone calls them. I don’t know, I just don’t like that name… zoodle…so I’m going to refer to them as zucchini noodles for the sake of this post.

Right from the very beginning, I was certain that I was not going to like them. Afterall, I’ve seen so many food photos of them, and they’ve never really looked all that appetizing. They looked mushy and overcooked. But..I do love zucchini, so how bad could they be? So, I decided to give them a shot.

As I was preparing this dish, I kept thinking that it wasn’t too late. I could just toss the zucchini noodles in the trash, and cook up some capellini, or linguine and no one would be the wiser. I thought that these zucchini noodles were absolutely going to ruin this whole shrimp dish, and planned on posting it anyway, but telling you all about my loathing for zucchini noodles, and I wouldn’t blame you if you made the whole recipe but substituted a real pasta instead.

Well, everything changed as soon as I took my first forkful (and second…and third…). I have to say, I’m pleasantly surprised! I really like them! I think they key to their success, at least for me, is to just toss them in the pan for a few seconds. Keep them crunchy, because they’ll bring a nice texture to this dish.

Because zucchini can definitely be bland, pairing it with spicy shrimp, tomatoes and corn brought a perfect blend of heat, sweet, and buttery flavor! It is delicious hot right out of the pan, but I have to say that I truly enjoyed it cold too! This is just another one of those meals that is light and fresh, perfect for a summer night’s dinner! I really think you’re going to love this one!

Life is good. It’s a “You just never know until you try…” kind of good.

Spicy Shrimp and Zucchini Noodles
Cook time
Total time
Serves: 4 servings
The Zucchini Noodles
  • 3 tbsp olive oil
  • ⅓ cup red onion, chopped
  • ⅓ cup sweet red pepper, chopped
  • ½ cup jarred pickled banana peppers, chopped
  • 1 tbsp of the banana pepper juice
  • Juice of ½ lime
  • 3 cloves garlic, roughly chopped
  • 1 cup cherry tomatoes, sliced in half
  • 2 ears corn, blackened, and cut from cob (or frozen, about 1½ cups)
  • 2 cups zucchini noodles
  • Salt and pepper to taste
The Spicy Shrimp
  • 3 tbsp butter
  • 3 cloves garlic, roughly chopped
  • ½ tsp paprika
  • 1 tbsp banana pepper juice
  • Juice of ½ lime
  • ½ tsp red pepper flakes
  • 1 lb raw shrimp, cleaned and peeled
  • salt and pepper to taste
  • 2 tbsp chopped parsley
The Zucchini Noodles
  1. In a large sauté pan, sauté the red onion, sweet red pepper and banana peppers in the olive oil, banana pepper juice, and lime juice until the onion is translucent. Add the garlic, and cook for about 2 minutes longer. Add the cherry tomatoes and corn. Cook until the tomatoes become tender, but not mushy. Add the zucchini noodles and cook for about a minute or two, until heated through. Salt and pepper to taste. Transfer to a bowl until ready to combine with the shrimp.
The Spicy Shrimp
  1. In the same pan that you used for the tomato mixture, sauté the garlic in the butter and paprika. Add the banana pepper juice, lime juice, and red pepper flakes. Add the shrimp to the pan, and cook for about 2½ - 3 minutes on each side, until the shrimp is pink on the outside, and white and opaque on the inside. Salt and pepper to taste. Add the parsley to the pan, and combine with the shrimp and butter sauce.
  2. Add the zucchini noodle mixture to the pan, and toss with shrimp. Serve warm or cold with lime wedges!


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