Zoodles with Shrimp and Tomatoes: A Light, Flavorful Meal
We’re already into the second month of 2025—how’s the year treating you so far? I hope it’s been filled with wonderful things! As for me, my weight loss journey has been going great, and I’m feeling fantastic. I’ve lost a good amount of weight, enough that my clothes are now too loose (but I’m holding off on buying new ones until I’m closer to my goal—bittersweet, right?). I’ve been sticking to the tried-and-true method of reducing calorie intake, focusing on high-protein and high-fiber foods, and being mindful of consuming less nutrient-dense foods in moderation. I haven’t cut anything out completely because if I can’t do it long-term, it won’t work for me.
One thing I still need to work on is my sleep, especially lately with my eight-month-old teething. She’s been needing extra comfort, whether it’s cuddles, teething rings, or soothing bedtime routines to help ease the pain. Unfortunately, these disruptions have been impacting my own sleep, leaving me feeling more tired despite my commitment to my workouts. I’ve been sticking to my routine, aiming for four workouts per week, with a total goal of three hours. Peloton has been my best purchase for this journey; I love the bike, and with the app, I can track my workouts like elliptical and treadmill sessions. It’s been a huge help, but balancing everything with the lack of sleep has definitely been a challenge.
But now, let’s dive into the recipe I’ve been loving lately—Zoodles with Shrimp and Tomatoes. This dish is light, quick, and full of flavor. It’s a healthy alternative to pasta, packed with nutritious ingredients like zucchini, shrimp, and tomatoes. If you’re like me and enjoy pasta but want something lighter, this recipe is a great option. Plus, zucchini is low in calories, fat, and sugar, and high in fiber and vitamin C. And since I absolutely love zucchini (I eat it practically every day!), I knew this recipe was meant for me.
Serving Size
Serves four people
Ingredients
- 4 (12-ounce) bags frozen zucchini spirals (I use Green Giant)
- 4 tbsp grated Parmesan cheese
- 4 tbsp basil pesto
- 10 cherry tomatoes, halved
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 tsp finely minced garlic
- Freshly ground black pepper
- 2 pounds shrimp (large (31/35 count), extra-large (21/25 count), or jumbo (16/20 count)
(I used Great Value Frozen Cooked Large Peeled Deveined Tail-on Shrimp (31-40 Count per lb) - Kosher salt, to taste
Frequently Asked Questions
Do I need to use fresh zucchini, or can I use frozen?
Either works! I used frozen zoodles to save time. Just be sure to drain them thoroughly and separate any clumps. Fresh zucchini is always a great option, too!
What seasoning can I use?
This recipe calls for basil pesto, but you can also use onion, garlic, or crushed red pepper for additional flavor.
Do I have to use tomatoes?
Nope! If you’re not a fan of tomatoes or prefer a different flavor profile, feel free to skip them. The dish will still taste great with the shrimp and zoodles.
What other toppings can I add?
Like traditional pasta, some people enjoy adding spaghetti sauce to this dish. Feel free to experiment with your favorite toppings!
What’s a good side dish?
Rice (white or brown) is a great side, as are quinoa, couscous, or even riced cauliflower. Since zucchini is a vegetable, I wouldn’t recommend serving more vegetables or a salad, but nothing wrong with a veggie-packed plate if that’s your preference.
Do I leave the tail on the shrimp?
This is up to you! I prefer to remove the tails for easier eating, especially since I tend to mix everything together before serving.
Can I cook fresh shrimp?
Of course! I used frozen shrimp to save time, but fresh shrimp works just as well.
Instructions
- Prepare the Shrimp:
Thaw the shrimp in the fridge and remove the tails. Season the shrimp with a pinch of salt and black pepper. - Cook the Shrimp:
Heat butter and olive oil in a pan over medium-low heat. Add the shrimp and minced garlic, cooking until the shrimp are light pink. Flip occasionally. - Prepare the Zoodles:
Microwave the frozen zucchini spirals (usually 6 minutes per bag—check the directions). Once cooked, drain thoroughly but don’t serve them yet. - Cook the Tomatoes:Remove the shrimp from the pan and set them aside. Drain any excess oil from the pan, then add more oil if necessary. Toss in the cherry tomatoes and cook until the edges are slightly charred, about 2-3 minutes. Set aside.
- Assemble the Dish:Place the zoodles on serving plates. You can either mix the pesto into the zoodles or top it with the pesto—it’s your choice! I prefer mixing it in for a more even flavor.
- Final Touches:
Top the zoodles with shrimp and cherry tomatoes, then sprinkle grated Parmesan cheese on top (and add more pesto if you prefer).
Nutritional Breakdown
If you plan to divide the dish into 4 servings (based on 2 pounds of shrimp), here’s the approximate nutritional breakdown per serving:
- Calories: 552.5
- Protein: 60g
- Carbs: 19.25g
- Fiber: 3g
- Fat: 26g
- Sugars: 3g
*These values are approximations and may vary based on specific ingredient brands and exact portion sizes.
Have you tried this dish? What ingredients or variations do you like to add? I’d love to hear your thoughts and tips in the comments!
And if you’re looking for more tasty, protein-packed meals that are light on the calories, be sure to check out my Ground Turkey with Marinara Sauce and Vegetables recipe. It’s flavorful, light, and the perfect choice if you’re focusing on protein and cutting back on the calories.
