A healthy low carb meal, packed with flavor. Zoodles are quick and easy to make. They are versatile and allow for creativity. When making them, they are treated as if they were noodles, so the same sauces you would use with traditional pasta may also be used on them. Also, they’re a great way to eat a load of vegetables without actually feeling as if you had. This recipe is simple and a great intro into the world of zoodles. Once you have the technique down, get creative. Add spices or plain Greek yogurt, because really the sky is the limit.
This weekend was spent with family, back in the town where I grew up. What is it about being home, being in the familiar that makes you feel all warm inside? We went for morning walks, enjoyed the fresh air and the beauty central Oregon has to offer. What a better way to round out the weekend than a wholesome meal with the family? Zoodles!
Here is what you need per serving:
1 medium to large zucchini
1 teaspoon sambal olek chili paste
Shrimp peeled and cooked
Salt & fresh ground pepper
Fresh lemon juice (to taste)
Use a spiralizer or mandolin slicer to create noodles out of your zucchini. Leave the skin on the zucchini to add a pop of color to the dish. Pat-dry the zucchini noodles prior to cooking.
Preheat a frying pan. A pan with little to no sides is best because it allows moisture to evaporate quickly as it cooks. Do not add oil to your pan. You will want your pan scalding hot prior to adding your zoodles. Once in the pan, season your with salt and pepper.
Let cook for a few minutes and brown slightly on one side before turning with tongs. In the last 1-2 minutes of cooking, add shrimp and tomatoes to the pan.
Since shrimp are mostly comprised of water, they can over cook quickly and shrivel up to nothing. Be careful not to over cook them. Place zoodles in a bowl and toss with chilli paste and add a squeeze of lemon.
Serve and enjoy!