Stop what you are doing because you need this Creamy Tomato Shrimp with Zucchini Zoodles Recipe! This recipe brings together so many delicious flavors, textures and packs a punch in every bite! This recipe is so easy to throw together and makes for a perfect dinner or lunch option.
This is the ultimate taste of summer dish including fresh zucchini from my garden, fresh-caught shrimp, and creamy tomato sauce. I really love the combo of the flavors and textures coming together in each bite. I use a spiralizer to make my zucchini zoodles but there are so many different options you can use to make the zoodles or even just buy them.
The zucchini noodles hold a lot of moisture so I highly recommend placing them on a paper towel or regular dish towel to allow some moisture to soak out. I also highly recommend not cooking them before you are ready to use them. They can get really mushy if you allow them to sit after cooking, leftovers are a different story but I would say don’t cook until you are ready to eat.
I would also say that is true with the creamy shrimp. You don’t want to overcook the shrimp, nor have it sitting around waiting to be served. I think it’s optimal to try and have the shrimp perfectly cooked right before ladling it on the zoodles. I know that this doesn’t always happen but trying to time it to especially not overcook is ideal.
Creamy Tomato Shrimp Zucchini Recipe
- 2 Tbsp Extra Virgin Olive Oil
- 1 lb Fresh caught Shrimp ( I used Trader Joe’s Wild Caught Red Argentinian Shrimp)
- Full fat Coconut milk 1 can
- 1 can Fire Roasted Tomatoes I try and use BPA free cans ( I used Muir Glen for this recipe)
- 1/2 Yellow Onion diced
- 1 Tbsp Garlic minced
- 1 Tbsp Coconut oil
- 2 Tbsp Fresh Basil chopped
- Cracked Sea Salt & Black Pepper
Optional****
- Crumbled Goat Cheese or Feta Cheese
- 1 pinch Red Pepper Flakes
Instructions
Start with a large sauteing pan, place on medium heat and add coconut oil, allow to melt. Dice yellow onion and add to the pan for 2-3 minutes, add minced garlic, and stir. Allow onions and garlic to cook together for about 1 min before adding shrimp. I bought the shrimp that was deveined, tail & shell removed to make it really easy to just thaw and throw in. No extra work is needed for this recipe! Cook until shrimp start turning pink, add tomatoes, coconut milk, basil, and red pepper flakes if you are using them, and turn heat to low. I allowed this sauce to simmer for about 10 minutes & during this time I zoodled the zucchini.
Place Olive oil in a different pan on medium heat, allowing the oil to heat up just slightly before adding the zoodles. I like them to still have a bit of a fresh bite so I don’t cook them very long. You will want to remove the zoodles when they start looking cooked to your liking. Some zoodles will change colors, look wet, you want to remove them for sure at this time. Once cooked you can pour into a strainer to remove all liquid and then portion into bowls. Ladle the creamy sauce and shrimp on top of the zoodles and then crumble cheese on top.
Creamy Tomato Shrimp with Zucchini Zoodles
Equipment
- Saute Pan
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1 lb Fresh caught Shrimp
- 1 can Full fat Coconut milk
- 1 can Fire Roasted Tomatoes I try and use BPA free cans
- 1/2 Yellow Onion diced
- 1 Tbsp Garlic minced
- 1 Tbsp Coconut oil
- 2 Tbsp Fresh Basil chopped
- Cracked Sea Salt & Black Pepper
Optional****
- Crumbled Goat Cheese or Feta Cheese
- 1 pinch Red Pepper Flakes
Instructions
- Start with a large sauteing pan, place on medium heat and add coconut oil, allow to melt.Dice yellow onion and add to pan for 2-3 minutes, add minced garlic and stir. Allow onions and garlic to cook together for about 1 min before adding shrimp.I bought the shrimp that was deveined, tail & shell removed to make it really easy to just thaw and throw in. No extra work needed for this recipe!Cook until shrimp start turning pink, add tomatoes, coconut milk, basil and red pepper flakes if you are using them and turn heat to low. I allowed this sauce to simmer about 10 minutes & during this time I zoodled the zucchini. Place Olive oil in a different pan on medium heat, allowing the oil to heat up just slightly before adding the zoodles.I like the zoodles to still have a bit of a fresh bite so I don't cook them very long. You will want to remove the zoodles when they start looking cooked to your liking. Some zoodles will change colors, look wet, you want to remove the zoodles for sure at this time. Once zoodles are cooked you can pour into a strainer to remove all liquid and then portion into bowls. Ladle the creamy sauce and shrimp on top of the zoodles and then crumble cheese on top.
I hope you had enjoyed learning how to make this new recipe! I’d love to hear how you like it when you do make it! Be sure to leave a comment or reach out, I love hearing from you!
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