• Prep Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 2

Shrimp Piccata over Zoodles

  • Recipe Submitted by on

 Ingredients List

  • 2 medium zucchini (about 1¼ pounds) ends trimmed
  • ¼ teaspoon salt, plus a dash, divided
  • 1 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil, divided
  • 2-3 cloves of garlic, minced
  • 1 teaspoon fresh oregano
  • 1 large shallot, minced
  • ½ pound raw shrimp, peeled, deveined, tails left on if desired
  • ½ cup vegetable broth
  • 2 teaspoons arrowroot or cornstarch
  • ½ cup white wine
  • the juice of 1 lemon
  • 2 tablespoons capers, rinsed
  • 1 tablespoon chopped fresh parsley
  • dash sea salt
  • freshly ground black pepper


Using a vegetable peeler or spiral slicer, cut the zucchini lengthwise into long, thin strands or strips. Place the zucchini noodles (zoodles) in a colander and toss with 1 teaspoon salt. Allow the moisture to drain from the zoodles for about 20-30 minutes. Place the drained zoodles on a plate lined with clean paper towels and gently press with more towels on top to extract the remaining moisture. Set aside.
In a 2 cup capacity measuring cup, combine the vegetable broth, wine and arrowroot or cornstarch. Whisk until blended and set aside.
Heat a large non-stick skillet over medium heat. Add the butter and 1 tablespoon of the olive oil. Sauté the shallots and garlic for about 1 minute then add the shrimp, oregano and a dash of salt.
Cook for 1 minute turning the shrimp once then stir in the wine mixture. Cook for 2-3 minutes until the mixture thickens and the shrimp is cooked through.
Remove the pan from the heat and add the lemon juice and capers. Pour the shrimp into a serving bowl and set aside.
Wipe out the skillet and add the remaining 1 tablespoon olive oil. Add the zucchini noodles and gently toss until they are hot, about 3 minutes.
Toss the hot zoodles with the shrimp mixture. Serve garnished with freshly ground black pepper, salt to taste and chopped fresh parsley.

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