Name: Sesame Shrimp Scampi with Zucchini Noodles
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 8 cups ice water; 3 tablespoons salt; 1 lb large shrimp, peeled and deveined; 2 large zucchini; 1 tablespoon ghee or extra virgin olive oil; 3 garlic cloves, minced; 1 tablespoon sesame seeds, toasted; 2 teaspoons sesame seeds; 3 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon coconut aminos; 2 teaspoons sesame oil

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This Sesame Shrimp Scampi with Zucchini Noodles makes a wonderful weeknight meal! It uses one pan, cooks up in less than 10 minutes, and uses ingredients you probably already have in your pantry.

Beyond that, this shrimp scampi recipe is paleo and Whole30 friendly.

My favorite spiralizer

You don't need a spiralizer for this recipe. Not going to lie to you! You can still make zucchini noodles the way I did for this old recipe, using just a vegetable/julienne peeler.

However, a spiralizer is going to make your veggie noodle life SO much easier! Spiralizing takes much less time and produces more visually appealing noodles. (And if you don't think visual appeal matters, I'll point out that a BIG reason you're checking out this recipe has to do with the picture.)

Paleo Sesame Shrimp Scampi over Zucchini Noodles

So pick up a spiralizer for this recipe if you don't already have one.

I've tried out a few different brands over the years, always getting a new one when a previous model broke. This year, though, I got a new one that I'm crazy happy with!

What I like about it:

It's got 7 different blades to make different kinds of veggie noodles. Cool. I like variety!
The suction bottom that seals it to your countertop. Seriously, it works and it's hard to move unless you "unlock" it.
Compact!
The little cleaning brush is a nice touch, because I've got to admit my least favorite part of owning a spiralizer is cleaning it. (Although, pro tip, cleaning it is much easier if you clean immediately after use.)

By the way. Not sponsored at all. Just sharing the love in case you want to join in on the veggie noodle fun!

Don't think you'll use it? I was worried about the same thing. But now I use it all the time for zucchini noodles and sweet potato noodles — and I have all sorts of ideas for future recipes.

How to make zucchini noodles

Whether you use a spiralizer or julienne peeler, zucchini noodles can be kind of...tricky. If you've made them before, you know that cooking them releases a LOT of water. If you try to cook the water off, your beautiful zucchini noodles turn mushy. Not. Fun.

Now, I don't want to set you up to expect that I have the perfect method for making zucchini noodles that are indistinguishable texture-wise from normal pasta. Not gonna happen.

Zucchini noodles naturally just have more water content because they're vegetables.

BUT, you can help yourself out a bit by salting the zucchini before you cook it. Which is not that much to ask for this recipe, since you'll be brining the shrimp anyway.

Essentially, all you've got to do is sprinkle a little salt on the spiralized zucchini and let it sit for 10-15 minutes. Then gently squeeze out some excess water. You don't want to squeeze every ounce of moisture out of the zucchini noodles or they'll still end up mushy and lifeless.

More weeknight dinner recipes

📖 Recipe

Sesame Shrimp Scampi with Zucchini Noodles

★★★★★ 5 from 1 reviews

Author: Chelsea at DoYouEvenPaleo.net
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Entree
Method: Stovetop
Cuisine: American

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Description

Easy and flavorful, this weeknight sesame shrimp scampi with zucchinin noodles recipe is paleo, whole30, nut free, and ready in under 40 minutes!

Ingredients

Scale

8 cups ice water
3 tablespoons salt
1 lb large shrimp, peeled and deveined
2 large zucchini
1 tablespoon ghee or extra virgin olive oil
3 garlic cloves, minced
1 tablespoon sesame seeds, toasted

For the Sesame Vinaigrette:

2 teaspoons sesame seeds
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon coconut aminos
2 teaspoons sesame oil

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Instructions

Combine ice water and salt in a large bowl, stirring until salt dissolves. Add shrimp, cover and refrigerate 30 minutes. Once that time’s up, drain the shrimp and discard brine, then rinse and pat dry.
While the shrimp brines, make zucchini noodles using the spiralizer. Add zucchini noodles to a colander. Sprinkle with 2 teaspoons of sea salt and toss. Let sit for about 20 minutes. Then gently squeeze the excess water out of the zucchini noodles using paper towels or a linen cloth. Be careful not to squeeze the noodles too much, rendering them soggy and lifeless — instead, you’re just squeezing out the excess moisture that the sea salt has released!
Prepare the vinaigrette by whisking together the sesame seeds, olive oil, apple cider vinegar, coconut aminos, and sesame oil.
Heat cooking fat of choice in a large skillet over high heat. Add shrimp and stir-fry 2 minutes. Add garlic and cook an additional minute. Reduce heat to low. Add vinaigrette to the pan and bring to a boil. Cook for a minute, stirring constantly. Add zucchini noodles and saute for 1-2 minutes, stirring to coat the noodles in the sauce. Remove from heat and serve immediately.

Keywords: Sesame Shrimp Scampi