Healthy and incredibly satisfying, this Skinnytaste Zoodles with Shrimp and Feta recipe is a culinary delight that comes together in an astonishingly quick 15 minutes! Perfect for busy weeknights or when you’re craving a light yet flavorful meal.
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It might seem surprising, but this marks the very first zoodle recipe I’m sharing here on the blog. Considering how enthusiastically I’ve embraced spiralized zucchini (alongside countless others across the internet) for quite some time now, it’s certainly overdue! If your goal is to truly refine your eating habits and significantly boost your vegetable intake, diving into the world of spiralized veggies is an excellent starting point. Investing in a quality spiralizer opens up a universe of creative, healthy, and delicious ways to enjoy your favorite produce, proving that healthy eating can be exciting and far from boring. The possibilities are genuinely limitless, transforming ordinary vegetables into enticing “noodles,” “rice,” and more.
Today’s featured recipe is a gem from my dear friend Gina’s latest culinary masterpiece, Skinnytaste Fast and Slow. Many of you are likely already well-acquainted with her incredibly popular blog, Skinnytaste, and her bestselling inaugural cookbook, The Skinnytaste Cookbook. In my household, we are immense admirers and frequent patrons of Gina’s exceptional recipes. My children often request her comforting Loaded Baked Potato Soup, a testament to its widespread appeal, and my husband is particularly fond of this robust Slow Cooker Turkey Picadillo. Gina’s approach to cooking aligns perfectly with my own philosophy: her recipes are consistently straightforward, bursting with authentic flavor, and crafted from wholesome, real ingredients. This makes them not only delicious but also incredibly approachable for home cooks seeking nutritious meals without unnecessary fuss.
PURCHASE YOUR COPY TODAY: Skinnytaste Fast and Slow
Gina’s newest cookbook, Skinnytaste Fast and Slow, made its much-anticipated debut this week, captivating readers with its ingenious focus on both quick-fix weeknight meals and comforting, hands-off slow cooker recipes. This comprehensive collection extends beyond its impressive repertoire of 140 nutritious recipes. The initial sections of the cookbook are invaluable, offering practical, insightful tips on efficiently orchestrating both fast and slow cooker meals to fit seamlessly into any schedule. What truly sets it apart is the thoughtful inclusion of a full month’s worth of meticulously planned meals, taking the guesswork out of daily menu planning. For anyone dedicated to providing well-balanced, wholesome nourishment for themselves and their family, this book serves as an indispensable resource, offering not just a diverse array of recipes but also a structured guide to healthier eating habits and meal preparation strategies.
For those who follow Weight Watchers, Gina has thoughtfully provided the Smart Points for all her recipes featured in the book directly on her website, making it even easier to track and enjoy these delicious meals within your dietary plan.
My husband and I share an immense love for shrimp dishes – a culinary preference unfortunately not inherited by our children. This particular recipe, therefore, epitomizes our ideal dinner. I cannot sufficiently emphasize how swiftly and effortlessly these Skinnytaste Zoodles with Shrimp and Feta come together. Over the past month or so, I’ve been proactively addressing some extra weight I’ve gained, and my primary focus has been on preparing dinners that are both light and rich in protein. This dish perfectly aligns with that objective. It’s a beautifully balanced meal that fits seamlessly into a healthier lifestyle. It works out perfectly on those evenings when I have just enough leftovers to satisfy the kids, allowing my husband and me to indulge in something distinctly different, fresh, and tailored to our dietary goals. This recipe proves that quick meals don’t have to compromise on health or flavor, making it a staple in our household.
If you’re exploring alternatives to zoodles or find yourself in the mood for a more substantial, comforting meal, you might be interested in learning how to properly sauté shrimp for pasta. I confess, I have an unending appetite for delicious shrimp and pasta combinations!
We invite you to savor this delightful recipe and wish you a fantastic remainder of the week!
Print Recipe
Skinnytaste Zoodles with Shrimp and Feta
Author: Aggie’s Kitchen
Yield: serves 2
Category: Fish
Method: Stovetop
Healthy and simple, this Skinnytaste Zoodles with Shrimp and Feta recipe comes together in just 15 minutes! A perfect low-carb, high-protein meal.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 12 jumbo shrimp, peeled and deveined (1/2 pound)
- 1 teaspoon fresh oregano, chopped
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 2 medium zucchini (14 ounces total), spiralized using the thick setting and cut into 6-inch lengths
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 ounces crumbled feta cheese
- 1/4 teaspoon grated lemon zest
Instructions
- In a large nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat. Season the shrimp with 1/2 teaspoon of the chopped oregano, 1/8 teaspoon of the kosher salt, and freshly ground pepper to your liking. Add the seasoned shrimp to the hot skillet and cook until they are just opaque and pink, approximately 2 minutes per side. Once cooked, transfer the shrimp to a clean plate and set aside.
- Using the same skillet, heat the remaining 1 teaspoon of olive oil. Add the minced garlic and cook, stirring constantly, until it turns golden and fragrant, which should take about 30 to 60 seconds. Be vigilant to prevent the garlic from burning, as burnt garlic can impart a bitter flavor. Next, add the spiralized zucchini noodles to the skillet along with the remaining 1/2 teaspoon of oregano, the remaining 1/8 teaspoon of salt, and a dash of freshly ground pepper. Sauté, stirring frequently, until the zucchini is crisp-tender, typically around 1 1/2 minutes. Stir in the fresh lemon juice, then immediately remove the pan from the heat to stop the cooking process and prevent the zoodles from becoming soggy.
- Evenly divide the cooked zucchini noodles between two plates. Top each portion with the perfectly cooked shrimp, crumbled feta cheese, and a sprinkle of grated lemon zest. Serve this vibrant and healthy dish hot and enjoy immediately.
Notes
Nutrition per serving (approximate): Calories 238 / Fat 10 g / Saturated Fat 4 g / Fiber 2.5 g / Protein 26 g
To prepare this incredibly simple and delicious recipe, you’ll find the following kitchen tools highly beneficial:
Spiralizer (I personally use this reliable model from Paderno. Alternatively, this Spiralizer brand, created by Ali Maffucci of Inspiralized, boasts excellent reviews and is a popular choice among enthusiasts.)
Nonstick Skillet (Essential for achieving perfectly cooked shrimp and crisp-tender zoodles without sticking. These are the ones I trust in my own kitchen.)
Tongs (An indispensable tool for flipping shrimp, tossing zoodles, and serving. I find these particularly useful.)
Recipe courtesy of Skinnytaste Fast and Slow by Gina Homolka