March 3, 2016

Grilled Shrimp and Veggie Zoodles

grilled shrimp and veggie zoodles

Fish on Fridays: Grilled Shrimp Zoodles

We’ve been on a seafood kick lately! And it totally helps that our grocery store has the best selection of fish! First, we made Jalapeño Crab Stuffed Salmon, then we made this killer dish with Grilled Shrimp, Veggies, and Pinenuts, all on top of a warm bed of fresh Pesto Zoodles.

The Official Inspiralizer… now on Amazon!

So first thing’s first. You’re going to need a vegetable spiralizer. I absolutely love my Inspiralizer. It’s an all-in-one tool with an adjustable dial that allows you to easily change your blades from thick to thin. You can stick the whole thing in the dishwasher, or use a brush to easily clean the nooks and crannies.

Up until a few weeks ago, the Official Inspiralizer was only available via The Official Inspiralized Website, but now you can find it HERE on Amazon alongside the rest of your favorite kitchen gadgets and tools! Holy zoodles and boodles!


So what’s a Zoodle anyways?

This funky term is just short for Zucchini Noodle! I also call them boodles when I use butternut squash. You can spiralize everything from sweet potatoes and apples to cucumbers and pears! Having an Inspiralizer has literally changed the way I cook. It has helped take boring veggies and fruit, and transform them into hearty, creative dishes that I actually enjoy eating. From salads to faux pasta, the possibilities are endless!




Zucchini, 2 whole

Jumbo Shrimp (cooked), 8-10

Cherry Tomatoes (cut into fourths), 6

Sliced Mushrooms, 1 cup

Basil Pesto or Marinara, 1 cup

Sliced Sweet Pepper, 1⁄2 cup

Chopped Yellow Onion, 1⁄4 cup

Pine Nuts, 1⁄4 cup

EVOO, 1 tbsp.



  1. Grill shrimp, seasoning to taste. This can be done on a grill or stove- top (2-3 minutes on each side over medium-high heat).
  2. Heat EVOO in a large pan over medium heat. Sauté sweet pepper, onions, and pine nuts for 3-5 minutes.
  3. While the onions and sweet peppers are cooking, rinse zucchinis and pat dry. Cut the ends off to form a flat surface.
  4. Spiralize zucchinis into thin zoodles using a Vegetable Spiralizer (Blade C or D).
  5. Bring heat to medium-high. Add zoodles and sliced mushrooms to the pan. Sauté for 3-5 minutes.
  6. Mix in sauce and serve warm. Top each plate with grilled shrimp and fresh-cherry tomatoes.
  7. Enjoy!


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