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Food 7 months 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.


SO. Enter in the zucchini noodles, or zoodles as some call them. I’m sure a lot of you know about zucchini noodles, but for those of you who don’t, they are exactly just as they sound. Zucchini that has been cut into a noodle shape by using a spiralizer. Recently they’ve become pretty popular, so you can even buy them already spiralized from stores like Whole Foods and Trader Joes.

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!


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

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