Emulsifier Free Zoodles with Garlic Shrimp
Total time30 min
Prep time15 min
Cook time15 min
4.7(23)
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- 1 tsp fine sea salt, divided
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 3 tbsp olive oil, divided
- 5 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh basil, torn
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the spiralized zucchini noodles in a colander set over the sink. Toss with 1/2 tsp of the salt and let stand for 10 minutes, then press gently with a clean kitchen towel to remove as much moisture as possible.
- 2
Pat the shrimp dry with paper towels and season with the remaining 1/2 tsp salt.
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