Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then saute remaining shrimp. Add half the shrimp to the skillet seasoning-side down then saute for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat.Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid. Lightly salt then toss with your fingers to coat. Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl.1lb jumbo shrimp (16/20 count,) peeled and deveined.1/4 cup + 1 teaspoon extra virgin olive oil, divided.1 cup cherry or grape tomatoes, quartered.4 small, straight zucchini, ends trimmed.

Pile the zoodles onto plates then top with the garlicky shrimp and tomato-basil mixture, and serve! When there’s 30 seconds left add 1 minced garlic clove then saute until fragrant, and then add all the shrimp to the bowl with the tomatoes and basil and toss to combine.įinal step is to saute the zoodles in a bit more extra virgin olive oil with salt and pepper until crisp-tender, 2-3 minutes. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then saute the remaining shrimp. Sometimes jumbo shrimp can be difficult to cook through in the center without overcooking the sides, so I like to pop them onto their backs for 30 seconds or so at the end to help cook all the way through. Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat then add half the shrimp, seasoned side down, and saute for 2 minutes on each side or until cooked through. Last step is the shrimp! Pat dry 1lb jumbo shrimp (16/20 count) that have been peeled and deveined between a couple layers of paper towels then season one side with garlic salt and pepper. Next add 1 cup quartered cherry or grape tomatoes in a large bowl with 5 large basil leaves that have been chopped, 1 teaspoon extra virgin olive oil, salt and pepper, then stir to combine. When it’s time to cook, remove the zucchini from the fridge then blot away any surface moisture with a couple of paper towels. The salt will draw out excess moisture from the zucchini, ensuring you won’t end up with watery zoodles. Use your fingertips to toss and make sure all the zucchini is coated then cover the bowl and refrigerate for 30 minutes or up to an hour. Once all the zucchini have been spiralized, add them to a colander set atop a bowl then sprinkle lightly with salt. It’s just easier to saute and eat that way, imo. I like to trim my zucchini noodles or “zoodles” into three or four inch lengths either as I’m spiralizing or after I’m all done. No matter what model or type of spiralizer you have, snap in the fattest noodle blade it comes with, then get to work! I have a Paderno Spiralizer and always get great results. Start by spiralizing 4 small, thin zucchini with the ends trimmed off. Plus, in a month or two you might be able to make 75% of this dinner by paying a visit to your garden. It’s light, healthy, filling, and, most importantly, feel good food. Spiralized zucchini or “zoodles” (I’m sharing my tips to avoid watery zucchini noodles below) are topped with a toss of fresh tomatoes and basil, and quickly seared garlicky shrimp. This recipe is all-summer and really only has 4 major components. Sure, he’d just had a martini on an empty stomach, but I’ll take his “this is the best healthy dish I’ve had in a really long time.” and run with it – HA! I made it on a whim a couple weeks ago and Ben could. Whether you overindulged a little this past weekend, managed to keep things healthy and are eager to continue your streak, you’ve got to give this recipe a go. I hope you had an amazing Memorial Day weekend! Just as summery as the holiday? This quick and healthy, one-skillet, gluten-free, GORGEOUS dinner recipe! Garlicky Tomato-Basil Shrimp and Zoodles is what’s for dinner tonight!

Zoodles with shrimp