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I’ve often wondered if you can have seafood and fish while trying to eat Meatless Monday meals. There are many “opinions” on the subject, arguments for and against, but to summarize… participating in Meatless Monday means eating a mostly plant based diet. Seafood probably exceeds that boundary, so although this is not a MM meal, it is low-fat, tasty and filling. What do you think about the “zoodle” thing? Zoodles are zucchini noodles made using a spiral slicer. We talked about buying a spiral slicer for several years so I finally broke down and picked one up.
After a good hour of reading the booklet and trying to figure out how to put it together, and then trying to get the zucchini to come out the right holes … we were cooking, or spiralizing … or whatever!
Once you figure out how to cut the zucchini, place the zoodles in a colander and toss with a little salt. Leave the zoodles to drain for about 30 minutes while preparing the rest of the ingredients.
From that point this recipe is done in a flash. Sauté garlic and finely chopped shallots for a minute, then add the shrimp, and add mixture of white wine, vegetable broth and cornstarch.
Cook until the shrimp is done (just a few minutes) then remove from the heat and add lemon juice, capers, salt and pepper. Pour the shrimp mixture into a large mixing bowl and set aside. Wipe out the skillet and add 1 tablespoon of olive oil to the pan. Quickly sauce the zoodles for about 3-5 minutes. Toss with the shrimp and serve garnished with freshly ground pepper and chopped parsley.
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Shrimp Piccata over Zoodles
Ingredients
- 2 medium zucchini, about 1 1/4 pounds ends trimmed
- 1/4 teaspoon salt, plus a dash, divided
- 1 tablespoon unsalted butter
- 2 tablespoon extra virgin olive oil, divided
- 2-3 cloves of garlic minced
- 1 teaspoon fresh oregano leaves, chopped
- 1 large shallot, minced
- 1/2 pound raw shrimp, peeled and deveined, tails left on if desired
- 1/2 cup vegetable broth
- 2 teaspoons arrowroot or cornstarch
- 1/2 cup white wine
- the juice of 1 lemon
- 2 tablespoons capers, rinsed
- 1 tablespoon chopped fresh parsley
- dash sea salt
- freshly ground black pepper
Instructions
- Using a vegetable peeler or spiral slicer, cut the zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles (zoodles) in a colander and toss with 1 teaspoon salt. Allow the moisture to drain from the zoodles for about 20-30 minutes. Place the drained zoodles on a plate lined with clean paper towels and gently press with more towels on top to extract the remaining moisture. Set aside.
- In a 2 cup capacity measuring cup, combine the vegetable broth, wine and arrowroot or cornstarch. Whisk until blended and set aside.
- Heat a large non-stick skillet over medium heat. Add the butter and 1 tablespoon of the olive oil. Sauté the shallots and garlic for about 1 minute then add the shrimp, oregano and a dash of salt.
- Cook for 1 minute turning the shrimp once then stir in the wine mixture. Cook for 2-3 minutes until the mixture thickens and the shrimp is cooked through.
- Remove the pan from the heat and add the lemon juice and capers. Pour the shrimp into a serving bowl and set aside.
- Wipe out the skillet and add the remaining 1 tablespoon olive oil. Add the zucchini noodles and gently toss until they are hot, about 3 minutes.
- Toss the hot zoodles with the shrimp mixture. Serve garnished with freshly ground black pepper, salt to taste and chopped fresh parsley.
Recipe Notes
We post new recipes twice a week so don’t forget to sign up with your email address – it’s easy and I promise to never send SPAM your way! If you’re looking for something special, just let me know and I’ll try to help. If you have questions just send a message via email to savingdessert@aol.com. Happy Monday friends and thanks so much for stopping by.
Tricia
Kate says
Hi Trisha,
I made this last night for a dinner party.
One of my dear friends is a diabetic so I thought I would try and tailor the menu for him.
I paired of the shrimp piccata and zoodles with stirfry broccoli and red peppers, and a tossed salad with creamy feta. Dessert was sliced fresh strawberries and blueberries. I did sneak in a chocolate dipped biscotti for us diehard dessert lovers who are non-diabetics.
Everyone loved the main dish and the whole meal was a success 🙂
Didn’t have a spiral slicer but used the julienne blade of the mandolin.
Thanks for posting this.
Additionally, I was able to share your great website with other cooking aficionados.
Cheers!
Tricia Buice says
Thank you so much Kate! I am thrilled they liked the dish – we really did too. Sounds like you are the perfect hostess taking care to give everyone a fantastic dining experience! Thanks for sharing too – that means so much to me! Have a great week.
Anna @ shenANNAgans says
Little bit of drool on the ipad screen, your pictures are gorgeous, screen licking good even. 🙂 Vegie spaghetti is always a hit in my household, although I have to admit, it is rather a time consuming venture preparing it.
Tricia Buice says
Hello again Anna! Thanks for all the comments and for stopping by. I was surprised how quickly the spiralizer made these noodles. In less than a minute one zucchini was done. It took me much longer to figure out how to put it together! Now that I know – I will use this often and am thrilled with the end result. Thanks for the sweet comments!
John/Kitchen Riffs says
I’ve been eying spiralizers, but haven’t pulled the trigger. One of these days I probably will — really am tempted by the idea of zucchini “noodles.” And of course zucchini season will soon be upon us. 🙂 Love the idea of shrimp piccata. Do chicken or turkey piccata often, but haven’t tried a shrimp version — definitely need to do that. Thanks for this!
Tricia Buice says
My husband was the driving force behind getting one and now I’m glad I did. It is pretty cool and leaves you with lots of options! Have a great weekend grilling 🙂
Mandy says
Ooo, I have to get a spiral slicer! What a great idea and a fabulous meal which I could enjoy 7 nights a week.
Have a beautiful day Tricia.
🙂 Mandy xo
Tricia Buice says
It is pretty cool Mandy – have a wonderful week and thanks for stopping by 🙂
Susan says
What scrumptious photos, Tricia! I have resisted buying one as my husband is not a big fan of zucchini but I just love the idea of using a veggie instead of pasta in a recipe like this. You did you like the zoodles?
Tricia Buice says
My husband and I both liked them very much. I can’t wait to try it with a marinara. Im also excited to try a smaller blade and use it with vegetables in a salad – like carrots, etc. Fun, quick and easy once you figure out how it works – haha. Have a lovely week 😉
Angie@Angie's Recipes says
I should get myself a spiralizer too. This low-carb zoodle dish looks absolutely beautiful and flavourful.
Tricia Buice says
Thank you Angie – low-carb really works for us – it balances out those weekly treats!
Maureen | Orgasmic Chef says
This is beautiful! I’m very impressed with your zoodles and your shrimp are perfectly cooked and look delicious.
Tricia Buice says
Thank you so much Maureen. I don’t know if spiralizers will get super popular, but we like it already. Have a great week.
Toni | BoulderLocavore says
This sounds soooooo good! It looks beautiful too. I love spiralizing everything and have made many recipes with noodles like this. I love that it adds a fresh element, lowers calories and is so pretty. Can’t share this fast enough.
Tricia Buice says
Thank you so much Toni! I think we’re going to like eating vegetables like this. It works for me!
Becky Green says
Can I come to your house for dinner tonight???? 😉 This looks WONDERFUL!!! Never heard of “Zoodles” before! LOL
Tricia Buice says
Come on over Becky! Trying to eat more vegetables and thought these might be a good substitute for pasta – and they are! Thanks for stopping by – have a wonderful week.
Chris @ The Café Sucré Farine says
This looks delightful, restaurant quality, but at the same time healthy and light. Love it Tricia! And yes, I’ve been coveting one of those spiralizers too!
Tricia Buice says
I can’t wait to try salads Chris – and it was a very light but satisfying meal. We both loved it.
Beth says
I don’t have a spiralizer, but I love the look of those vegetables!
Tricia Buice says
They were pretty cool Beth – I’m not much for trendy gadgets but my husband “encouraged” me 🙂 Have a great week!
Monica says
Every dish always looks extra elegant here under your care, Tricia. I could eat this for dinner any night. I don’t have a spiralizer but I do make zucchini and carrot “noodles” with just a basic julienne peeler. It’s a bit of a chore doing it that way – are you glad you got the machine?
I love the shrimp piccata, too. I make chicken piccata and I’m wondering why I’ve never thought to make a shrimp version! Thank you for the ideas.
Tricia Buice says
Oh Monica you are so sweet! This spiralizer made quick work of it all. Yes so far I am glad I bought it. I just hate having one more appliance type item to find a home for. The one I bought has 4 different blades so I am sure you will see more vegetables and salads with very long stands 🙂 My husband loved this dish – it is very tasty!
Jennifer @ Seasons and Suppers says
So pretty and love this idea! I haven’t picked up a spiralizer yet, but so tempted now 🙂
Tricia Buice says
I am trying to eat fewer carbs and thought I could trick myself with vegetables instead of pasta – we both loved it! Can’t wait to try zoodles with marinara 🙂
sue|theviewfromgreatisland says
Be still my heart – I swooned after seeing the first image – this looks incredible Tricia, I want to eat at your house every night! And I’m dying to get my hands on one of those spiral slicers!
Tricia Buice says
Once I figured it out it was kind of fun. Looking forward to twirly food on a regular basis! Thanks Sue 🙂
Cali @ Cali's Cuisine says
Beautiful! I just treated myself to a spiralizer, can’t wait to give it a try!
Tricia Buice says
Thanks Cali! I can’t wait to make some salads 🙂 Have a great week!