Healthy and simple, this Skinnytaste Zoodles with Shrimp and Feta recipe comes together in just 15 minutes!
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I’m surprised this is my first zoodle recipe on the blog, since spiralized zucchini has been a staple in our kitchen for a long time. If you want to boost your vegetable intake and simplify weeknight dinners, a spiralizer is an easy tool to start with. Spiralized veg can replace pasta, bulk up meals, and make light dinners that still feel satisfying.
This particular recipe comes from Gina Homolka’s new cookbook, Skinnytaste Fast and Slow. Many readers will already know Gina from her Skinnytaste blog and earlier cookbook. Her recipes focus on simple, flavorful dishes made with real ingredients—exactly the kind of cooking my family loves. We regularly make several of her crowd-pleasers at home.
PURCHASE: Skinnytaste Fast and Slow
Skinnytaste Fast and Slow focuses on quick, healthy meals and slow-cooker recipes. It includes 140 recipes along with planning tips and a month’s worth of meal ideas to help streamline weekday cooking. If you want reliable, family-friendly recipes that save time, this book is a helpful resource.
My husband and I love shrimp, so this quick zoodle dish is one of our go-to light dinners. It takes about 15 minutes to make and offers a good balance of protein and vegetables—ideal for evenings when I want something lighter but still satisfying. It’s perfect for nights when kids are happy with leftovers while adults enjoy a fresher, lighter plate.
If you prefer a heartier version, swap the zoodles for pasta—sautéed shrimp pairs beautifully with traditional pasta for a more indulgent meal.
Enjoy the recipe and have a great week!
Skinnytaste Zoodles with Shrimp and Feta
- Author: Aggie’s Kitchen
- Yield: serves 2
- Category: Fish
- Method: Stovetop
Healthy and simple, this Skinnytaste Zoodles with Shrimp and Feta recipe comes together in just 15 minutes!
Ingredients
- 2 teaspoons extra-virgin olive oil
- 12 peeled and deveined jumbo shrimp (1/2 pound)
- 1 teaspoon chopped fresh oregano, divided
- 1/4 teaspoon kosher salt, divided
- Freshly ground pepper, to taste
- 2 garlic cloves, minced
- 2 medium zucchini (about 14 ounces total), spiralized on the thick setting and cut into 6-inch lengths
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 ounces crumbled feta cheese
- 1/4 teaspoon grated lemon zest
Instructions
- In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Season the shrimp with 1/2 teaspoon of the oregano, 1/8 teaspoon of the salt, and pepper to taste. Add the shrimp to the skillet and cook until just opaque, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the same skillet and add the garlic. Cook, stirring, until golden, 30 to 60 seconds—watch closely so it doesn’t burn. Add the zucchini noodles, the remaining 1/2 teaspoon oregano, the remaining 1/8 teaspoon salt, and pepper to taste. Cook, stirring, until the zucchini is crisp-tender, about 1 1/2 minutes. Stir in the lemon juice and remove the pan from the heat.
- Divide the noodles between two plates. Top evenly with the shrimp, sprinkle with feta and lemon zest, and serve hot.
Notes
Calories 238 / Fat 10 g / Saturated Fat 4 g / Fiber 2.5 g / Protein 26 g
Equipment suggestions: a spiralizer for the zucchini, a nonstick skillet, and tongs make this recipe easiest to prepare.
Recipe courtesy of Skinnytaste Fast and Slow by Gina Homolka.