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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
- 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
- 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.
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