Low-carb grilled shrimp with chimichurri zoodles

What a makeover! Garden staple, zucchini, gets transformed into ribbons of waves and curls, dressed with oil, and spiced just right. A perfect nest for grilled shrimp!
What a makeover! Garden staple, zucchini, gets transformed into ribbons of waves and curls, dressed with oil, and spiced just right. A perfect nest for grilled shrimp!
USMetric
4 servingservings

Ingredients

  • 1 1 lemon, both the zest and the juice
  • 1 1 red chili pepperred chili peppers
  • ½ ½ yellow bell pepperyellow bell peppers
  • 4 tablespoons 60 ml finely chopped fresh parsley
  • 2 2 pressed garlic clovepressed garlic cloves
  • 23 cup 150 ml olive oil
  • salt and pepper
  • 2 lbs 900 g zucchini
  • 2 lbs 900 g peeled raw shrimp
  • 2 tablespoons 2 tablespoons olive oil
  • 2 2 lime for servinglimes for serving (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Start by making the chimichurri. Rinse the lemon and remove the peel with a fine grater. Juice lemon and add both the zest and the juice to a blender or food processor.
  2. Slice the chili in half and remove the seeds. Chop finely and add to blender. Add the bell pepper, parsley, garlic, and olive oil. Season with salt and pepper.
  3. Blend until the sauce has a coarse but uniform appearance.
  4. Next, prepare the zoodles by slicing or spiraling the zucchini.
  5. Zoodles can be served raw or quickly sautéed in olive oil. (Alternatively, you can salt and cook them in the microwave for a minute.)
  6. Put the shrimp on a skewer and brush them with olive oil. Grill or pan-fry the shrimp for a couple of minutes on each side. They are done when they turn a nice pink color. Grill or fry the lime halves alongside the shrimp.
  7. Toss the zoodles with most of the chimichurri. Serve the skewered shrimp on a bed of zoodles; top the shrimp with the remaining chimichurri.

Tip!

Love cumin or paprika? Then go ahead and add some and customize the chimichurri to suit your tastebuds.

A mix of vibrant green and yellow zucchini can make your zoodles more colorful!

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