Garlicky Tomato-Basil Shrimp with Zoodles is a vibrant, nutrient-packed dish that brings the flavors of summer to your dinner table. This gluten-free recipe offers a perfect balance of protein, healthy fats, and low-carbohydrate veggies, making it a great option for a low-carb or keto diet. With its quick preparation in just one skillet, this meal is an easy and flavorful way to enjoy a healthy meal any day of the week!

• Shrimp: A fantastic source of high-quality protein that supports muscle growth and repair. Rich in omega-3 fatty acids, shrimp promotes heart health, improves brain function, and reduces inflammation.

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• Zucchini: Low in calories and carbohydrates, zucchini is a great choice for a healthy diet. It's packed with vitamins A and C, potassium, and antioxidants that support eye health, boost immunity, and promote healthy digestion.


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• Cherry Tomatoes: These juicy gems are rich in vitamins C and K, and antioxidants like lycopene, which have been shown to protect against cancer and heart disease. They also support skin health and reduce inflammation.


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• Basil: Fresh basil not only adds a burst of flavor but also offers anti-inflammatory and antioxidant properties. It helps support the immune system and may improve overall well-being.


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• Garlic: Known for its immune-boosting properties, garlic also aids in reducing blood pressure and cholesterol levels, making it a heart-healthy addition to your meal.


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• Extra Virgin Olive Oil: A source of heart-healthy monounsaturated fats and antioxidants, olive oil supports cardiovascular health and has anti-inflammatory benefits.

Servings: 3


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• 4 small, straight zucchini, ends trimmed (can also use 1lb of frozen zoodles)
• salt, garlic salt, pepper
• 1 cup cherry or grape tomatoes, quartered
• 5 large fresh basil leaves, chopped
• 1/4 cup + 1 teaspoon extra virgin olive oil, divided
• 1lb jumbo shrimp (16/20 count,) peeled and deveined
• 1 large clove garlic, minced

1. Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid. (can also use 1lb of frozen zoodles.)

2. Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.

3. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then saute for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then saute remaining shrimp. When shrimp have 30 seconds left add garlic then saute until fragrant, and then add to the bowl and stir everything to combine.

4. Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then saute until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.

Note: We use the Paderno Spiralizer > (https://amzn.to/38NttGG)

• Calories: 1106
• Fat: 64.3 g
• Carbs: 19.4 g
• Fiber: 6.4 g
• Net Carbs: 13 g
• Protein: 103.4 g

• Calories: 369
• Fat: 21.4 g
• Carbs: 6.5 g
• Fiber: 2.1 g
• Net Carbs: 4.3 g
• Protein: 34.5 g

These values are approximate and can vary slightly based on the specific brands and sizes of ingredients used.

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Adapted from the Food Network (http://www.foodnetwork.com/recipes/food-network-kitchens/shrimpwith-basil-garlic-and-tomatoes-recipe2.html)


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This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com