Spiralized zucchini makes a delicious zucchini pasta known as zoodles, a refreshing, healthy way to enjoy creamy lemon shrimp, one pan, and just three ingredients! Gluten Free, Dairy Free, Low Carb
Happy Monday! I hope everyone had a glorious weekend with their families. Is anyone else out there feeling the need to lighten things up a bit after the holiday?
After the 6 am mass, we took Grandma to Whole Foods which was yummy, but sadly they didn’t do any of the traditional Easter menu items that they’ve done in the past on the hot bar. (I shared my plate on IG.)
Oh well, the weather was great, meaning it was below 85 which is always a win. However, Mr. Hungry and I may or may not have (we totally did) go back for dessert. I HAD to have a piece of carrot cake like HAD TO.
It’s my FAVORITE type of cake in the entire world. Mr. Hungry got a lemon bar and a flourless chocolate cake (took that one home for later.) I love that they have those little bars there, it’s PERFECT.
We didn’t have to buy an entire carrot cake or even a carrot cake slice. One of them that I picked up said 1280 calories for a slice the size of my palm, is that real??? I don’t know, but my little 2-inch bar was perfect and glorious, except it didn’t have raisins, but I guess I’ll live.
The rest of the day I snacked on a peanut butter protein ball recipe I’m working on, cottage cheese and raisins. Plus, you know I had a to have a few bites of that chocolate cake Mr. Hungry brought home.
I did get a workout out in, but I’m doubtful it was enough to make a dent in my indulgence. So this week I’m putting these zoodles on the menu for a delicious veggie-packed way to get back on track!
I can not believe I waited this long to purchase a vegetable spiralizer (here is the affiliate link to the one I bought), talk about a late adapter JEEZ! I guess I just never saw the point because if I wanted a “pasta like” dish, I would just make spaghetti squash.
Of course, now that I have one I don’t know how I ever lived without one, it’s as if it has always been there. Which is kind of the attitude I took when making up my first zucchini pasta recipe, also known from here on out as zoodles, I was extremely over-confident.
Luckily my intern was there to talk me through the best way to make my idea for this dish come alive. Saved by the INTERN!
The spiralizer I bought was relatively easy to use, I just had to figure out which pieces make what kind of ribbons. For this recipe, I used the #3, and after I had cranked out five zucchini’s through the spiralizer, my intern told me to squeeze the noodles dry so they wouldn’t get watery in the dish. Great tip! I was literally just winging it as I went, which is 100% my cooking style.
After the zoodles were made I just tossed them with lemon peppercorn hummus (I get mine at Sprouts) and defrosted shrimp in a large frying pan until it was hot and the hummus covered all the zoodles and shrimp.
That’s all there was to it! Mr. Hungry LOVED It which was a total win, and it’s definitely on my meal plan for this week as well! If you give a try, don’t forget to let me know how you liked it, happy back on track Monday!
Zoodles with Creamy Lemon Shrimp
If you are a meal plan subscriber, this recipe will be appearing on your meal plan soon!
Not signed up yet? What to Eat? Meal Plans! are balanced, healthy, gluten-free meal plans designed by a Registered Dietitian (that’s me!) to make healthy eating more convenient. Plus they include delicious recipes from Hungry Hobby like this one! Learn More and Sign Up for a FREE Week!
Like this recipe? Don’t forget to pin this recipe for later and follow @hungryhobby for more healthy recipes, quick workouts, and nutrition tips!
Zoodles with Creamy Lemon Shrimp
- 4-6 ounces lemon hummus see note if you can’t find lemon hummus
- 10 ounces shrimp defrosted pre-cooked
- 5 medium zucchini about 8 cups spiralized
Defrost your shrimp if it isn’t already defrosted. (I defrost mine by either leaving it in the fridge overnight OR placing it on a pan on medium high heat, heating it until defrosted and draining the excess water.)
Spiralize your zucchini (see below for my spiralizer recommendation.)
Place spriralized zucchini in a large frying pan or stir fry pan on medium high heat. Add hummus and shrimp. Cook until the entire dish is hot and well mixed. (It will take some time for the hummus to melt and cover the pasta.)
If you can’t find lemon hummus – use regular hummus and add two tablespoons fresh lemon juice. Also, add ½ teaspoon freshly ground black peppercorn. You can keep adding black peppercorn ¼ teaspoon at a time until desired taste is reached.
I suggest trying my no tahini Greek yogurt hummus as a substitute for lemon hummus- the recipe has a decent amount of tart and pepper to it so it would be great in this recipe without modification!
Looking for more low carb easy recipes? Check out my recipe index or try one of these delicious meals:
Jalapeno Cilantro Creamy Shrimp Stir-Fry (3 Ingredients, Dairy & Gluten Free)
One Pan Pizza Spaghetti Squash (Low Carb, Paleo)
20 Minute Spicy Asian Chicken Lettuce Wraps
Plus you can follow my ONE PAN Pinterest board for even more inspiration!