Zoowhat? Zoodles aka zucchini noodles. Love at first bite! A very good combination of textures from the cooked shrimps and the almost raw zucchini with the perfect flavors to go with it – white wine and garlic butter. Pretty easy to prepare too and ready in no-time!
Healthy shrimps zoodles
Servings: 3
Calories: 250kcal
Ingredients
- 500 g preboiled shrimps
- 4 zucchinis washed and with skin-on
- 100 ml white demi-dry wine
- 2 small garlic cloves
- 20 g low-fat butter I used 40% fat Albalact's butter
- salt and pepper to taste
Instructions
- Use the Julienne peeler to peel one zucchini until you reach the core, but don't go any further, we need only the pulp, not the seeds. Turn the zucchini on each side and repeat the peeling process. Proceed with the rest of the zucchinis. At the end you will have a bunch of spaghetti-like shreds. Slightly salt and toss them, then set aside in a sieve to drain.
- I used whole preboiled shrimps and proceeded with the peeling and deveining process. This took around 30 mins, so if you want to speed up the whole thing, buy already deveined and peeled shrimps, but make sure you leave the zucchinis to drain for half an hour if you do so.
- Set a deep non-stick frying pan on the stove on medium heat. Add the butter and leave to melt.
- Add the garlic and stir for a few seconds just until it releases the fragrance, then add the shrimps. Season with salt and pepper to taste and cook for 2-3 minutes, stirring from time to time.
- Add the wine, set the heat to high and cook for 3-5 minutes together. Basically you want the alcohol to evaporate in this time and the liquid to be reduced.
- Add the zucchini shreds and cook together for 1-2 minutes, the zucchini should be slightly tender but not mushy. Turn off the head immediately when you see that they start to get tender, then take the pot from the heat.
- Season with salt and pepper if needed. Serve right away 😀
