Food 3 years ago
Grilled Shrimp Scampi with Zucchini Noodles
Hey guys! It’s Tieghan here from Half Baked Harvest, and I am really excited for today’s healthy summer grilling recipe.
With the summer weather here, and weekend BBQ’s on everyone’s minds, I thought it would be fun to share a new grilling recipe that’s great for both, and makes for an easy lunch or a quick dinner.
Traditionally, shrimp scampi is made on the stove-top. The shrimp is sautéed in plenty of butter and tossed with pasta. It’s a classic summer recipe and it’s so delicious. However, It’s not really the healthiest shrimp recipe out there. So I did us all a favor and adapted the recipe for the busy (and healthy) girl’s lifestyle, but don’t worry, I didn’t sacrifice any flavor.
The key to this recipe is marinating the shrimp in a little olive oil, garlic, and crushed red pepper flakes. This is where a lot of the flavor will come from, so make sure you have fifteen minutes or so to let the shrimp marinate. The second source of flavor comes from the lemon herb butter. By using fresh garden herbs and lemon, we can infuse the shrimp with plenty of flavor without having to add in too much butter.
I love that classic shrimp scampi is served is with a generous helping of pasta, so I didn’t want to lose that aspect of the recipe. But I also really wanted to add in more vegetables to make this dish a little bit healthier for us all…because it is bikini season after all.
The noodles are wrapped up in tin foil and cooked up right alongside the shrimp, making this meal mess free…and one that can be made entirely outside. Meaning no heating up your kitchen during these hot days of summer. You can all thank me later.
As mentioned, I love this recipe for easy lunches and dinners, but it’s also great for entertaining. Just add a side salad, maybe some bread, and surely some wine, and you’ll have the perfect meal to share with friends on a warm night spent outside.
Have I convinced you yet? Are you about to head out to pick up some shrimp and zucchini?! Hoping I have, because this is honestly one of my favorite summertime meals, which just so happens to be quick, easy, fairly healthy, and DELICIOUS. Hope you all enjoy!
Cook Time: 10 minutes
Total Time: 25 minutes
1 pound jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, minced or grated
½ teaspoon crushed red pepper flakes
kosher salt and pepper
3 tablespoons butter
¼ cup fresh parsley chopped
2 tablespoons chopped fresh basil
zest and juice of 1 lemon
2 cups zucchini noodles (about 3 zucchini or yellow summer squash, spiralized)
1. In a medium bowl or zip top bag, combine the shrimp, olive oil, garlic, and crushed red pepper flakes. Let marinated 15 minutes or up to 4 hours in the fridge.
2. In a small bowl, combine the butter, parsley, basil, lemon zest and lemon juice, and a pinch each of salt and pepper.
3. Place the zucchini noodles on a large piece of foil and toss with a light drizzle of olive oil, salt and pepper. Gently wrap the foil around the noodles to enclose them.
4. Preheat an outdoor grill or grill pan to high.
5. Season the shrimp with salt and pepper. Thread 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through. During the same time, add the foil pack of noodles to the grill and cook about 5 minutes, until just soft.
6. Add the shrimp to bowls and toss with the herb butter. Serve the shrimp alongside the zucchini noodles.
So is your mouth watering yet? Let me know! See you guys next time!
xHalf Baked Harvest
What do YOU think?
It's hard to find snacks that are healthy AND taste good. Luckily, I've got five healthy low carb cucumber snacks that are delicious and super easy to make!