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Shrimp Piccata over Zoodles

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Shrimp Piccata - Zucchini noodles (zoodles) tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes! From Saving Room for Dessert

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.

 

Shrimp Piccata - Zucchini noodles (zoodles) tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes! From Saving Room for Dessert

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!

 

Shrimp Piccata - Zucchini noodles (zoodles) tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes! From Saving Room for Dessert

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.

 

 

Shrimp Piccata with Zoodles - Zucchini noodles tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes! www.savingdessert.com

 

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.

 

Shrimp Piccata - Zucchini noodles (zoodles) tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes! From Saving Room for Dessert

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.

 

Shrimp Piccata - Zucchini noodles (zoodles) tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes! From Saving Room for Dessert

 

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Shrimp Piccata with Zoodles - Zucchini noodles tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes! www.savingdessert.com #savingroomfordessert #zoodles #shrimp #piccata #zucchininoodles

 

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Shrimp Piccata over Zoodles

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Course: Dinner
Author: Tricia
PRINT RECIPE
Zucchini noodles (zoodles) tossed with shrimp sautéed in garlic and topped with a white wine sauce. Served with capers and a squeeze of lemon ... dinner is on the table in less than 45 minutes!

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

Recipe adapted from May/June 2015 Eating Well Magazine

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 [email protected].  Happy Monday friends and thanks so much for stopping by.

Tricia

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34 Comments

  1. Kate says

    June 14, 2015 at 3:10 pm

    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!

    reply to this comment >
    • Tricia Buice says

      June 15, 2015 at 7:55 am

      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.

      reply to this comment >
  2. Anna @ shenANNAgans says

    May 25, 2015 at 12:18 am

    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.

    reply to this comment >
    • Tricia Buice says

      May 25, 2015 at 9:21 am

      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!

      reply to this comment >
  3. John/Kitchen Riffs says

    May 20, 2015 at 1:10 pm

    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!

    reply to this comment >
    • Tricia Buice says

      May 20, 2015 at 4:19 pm

      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 🙂

      reply to this comment >
  4. Mandy says

    May 20, 2015 at 6:03 am

    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

    reply to this comment >
    • Tricia Buice says

      May 20, 2015 at 12:49 pm

      It is pretty cool Mandy – have a wonderful week and thanks for stopping by 🙂

      reply to this comment >
  5. Susan says

    May 19, 2015 at 4:09 pm

    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?

    reply to this comment >
    • Tricia Buice says

      May 19, 2015 at 5:44 pm

      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 😉

      reply to this comment >
  6. [email protected]'s Recipes says

    May 19, 2015 at 1:50 am

    I should get myself a spiralizer too. This low-carb zoodle dish looks absolutely beautiful and flavourful.

    reply to this comment >
    • Tricia Buice says

      May 19, 2015 at 7:18 am

      Thank you Angie – low-carb really works for us – it balances out those weekly treats!

      reply to this comment >
  7. Maureen | Orgasmic Chef says

    May 19, 2015 at 12:05 am

    This is beautiful! I’m very impressed with your zoodles and your shrimp are perfectly cooked and look delicious.

    reply to this comment >
    • Tricia Buice says

      May 19, 2015 at 7:18 am

      Thank you so much Maureen. I don’t know if spiralizers will get super popular, but we like it already. Have a great week.

      reply to this comment >
  8. Toni | BoulderLocavore says

    May 18, 2015 at 9:19 pm

    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.

    reply to this comment >
    • Tricia Buice says

      May 19, 2015 at 7:17 am

      Thank you so much Toni! I think we’re going to like eating vegetables like this. It works for me!

      reply to this comment >
  9. Becky Green says

    May 18, 2015 at 6:36 pm

    Can I come to your house for dinner tonight???? 😉 This looks WONDERFUL!!! Never heard of “Zoodles” before! LOL

    reply to this comment >
    • Tricia Buice says

      May 18, 2015 at 7:36 pm

      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.

      reply to this comment >
  10. Chris @ The Café Sucré Farine says

    May 18, 2015 at 6:21 pm

    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!

    reply to this comment >
    • Tricia Buice says

      May 18, 2015 at 7:37 pm

      I can’t wait to try salads Chris – and it was a very light but satisfying meal. We both loved it.

      reply to this comment >
  11. Beth says

    May 18, 2015 at 4:25 pm

    I don’t have a spiralizer, but I love the look of those vegetables!

    reply to this comment >
    • Tricia Buice says

      May 18, 2015 at 7:37 pm

      They were pretty cool Beth – I’m not much for trendy gadgets but my husband “encouraged” me 🙂 Have a great week!

      reply to this comment >
  12. Monica says

    May 18, 2015 at 12:42 pm

    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.

    reply to this comment >
    • Tricia Buice says

      May 18, 2015 at 7:32 pm

      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!

      reply to this comment >
  13. Jennifer @ Seasons and Suppers says

    May 18, 2015 at 11:00 am

    So pretty and love this idea! I haven’t picked up a spiralizer yet, but so tempted now 🙂

    reply to this comment >
    • Tricia Buice says

      May 18, 2015 at 7:30 pm

      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 🙂

      reply to this comment >
  14. sue|theviewfromgreatisland says

    May 18, 2015 at 10:58 am

    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!

    reply to this comment >
    • Tricia Buice says

      May 18, 2015 at 7:29 pm

      Once I figured it out it was kind of fun. Looking forward to twirly food on a regular basis! Thanks Sue 🙂

      reply to this comment >
  15. Cali @ Cali's Cuisine says

    May 18, 2015 at 8:52 am

    Beautiful! I just treated myself to a spiralizer, can’t wait to give it a try!

    reply to this comment >
    • Tricia Buice says

      May 18, 2015 at 7:29 pm

      Thanks Cali! I can’t wait to make some salads 🙂 Have a great week!

      reply to this comment >

Trackbacks

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