Yard House Shrimp Zoodle Bowl Recipe
This dish combines tender shrimp with spiralized zucchini, making it a perfect low-carb option for any day of the week.What’s great about this recipe is the combination of flavors from fresh basil, parsley, and a hint of chili flakes that give it a fantastic kick!My tip: Make sure to pat your shrimp dry before cooking to get that perfect sear and color.Don’t overcrowd the pan; cook the shrimp in batches if necessary.
Ingredients
- 2 Tbsp Olive Oil
- 13 small Shrimp
- Salt to taste
- Pepper to taste
- 1 Tbsp Garlic minced
- 1/4 tsp Chili Flakes
- 1 cup Baby Tomatoes halved
- 1/2 cup Basil chopped
- 1 Tbsp Parsley chopped
- 2 Tbsp White Wine
- 2 Zucchini spiralized into zoodles
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season shrimp with salt and pepper, then add to the skillet, cooking until pink and opaque, about 3-4 minutes per side.
- Remove shrimp and set aside. In the same skillet, add garlic and chili flakes, sautéing until fragrant.
- Add baby tomatoes, chopped basil, parsley, and white wine. Cook until tomatoes soften and release their juices, about 5 minutes.
- Add zucchini noodles, tossing to coat in the sauce. Cook for 2-3 minutes until zoodles are tender but not mushy.
- Return shrimp to the skillet to warm through, about 1-2 minutes.
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