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Friday, May 17, 2019

Shrimp with Zucchini Noodles

One of my favorite summer dishes! It always changes depending on what I have in the house but the staples are shrimp, tomatoes, garlic and zucchini. This time I had some chicken sausage (already cooked, just needed to warm) that I threw in. It's a great light dinner for the hot summer months and they will be here before we know it! 

This is the spiralizer that I use...Spiralizer.


  • 2 medium zucchini, spiralized 
  • 2 tsp extra virgin olive oil
  • 4 garlic cloves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 small red onion, diced fine
  • 1 lb shrimp
  • 1 lemon, juice plus zest (I only used the juice of 1/2)
  • 1 cup cherry tomatoes, halved
  • 2 links of chicken sausage (optional)


  1. First spiralize the zucchini, wrap in paper towels to soak up moisture. 
  2. Heat 1 tsp oil in a large skillet, add 2 minced garlic cloves, stir for a minute then add the zucchini noodles. Moving them around in the pan for just about 2 minutes then set aside.
  3. Add 1 tsp olive oil, 2 more garlic cloves minced, onion and tomatoes. Stir until onion is tender, about 5 minutes. 
  4. Add the shrimp, (I added the chicken sausage here) tossing to incorporate. 
  5. Add zest and cook until the shrimp are pink. 
  6. Add the zucchini back in and toss with lemon juice. 
  7. Serve immediately. 

This recipe (without sausage) is 2 servings for 2 points on WW Freestyle Program.  The chicken sausage bumped it up to 4 points. 


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