The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it's also delicious with whole-wheat spaghetti.
Nutrition per serving may change if servings are adjusted.
5-6 medium zucchini (2¼-2½ pounds), trimmed
½ teaspoon salt
2 tablespoons butter
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
1 pound raw shrimp (21-25 count; see Tip), peeled and deveined, tails left on if desired
1 cup low-sodium chicken broth
1 tablespoon cornstarch
⅓ cup white wine
¼ cup lemon juice
3 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley
Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, lemon juice and capers. Simmer, stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes. Remove from heat.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.
280 calories;15 g fat(5 g sat); 3 g fiber; 13 g carbohydrates; 24 g protein; 67 mcg folate; 174 mg cholesterol; 6 g sugars; 0 g added sugars; 835 IU vitamin A; 53 mg vitamin C; 117 mg calcium; 2 mg iron; 516 mg sodium; 1,002 mg potassium
Love this recipe. I rarely make a recipe the way it is written but followed the directions with this one. It was very good, came together easily and passed the family trial by fire. Would also be good with chicken but delicious with the shrimp. Will definitely make again.
August 23, 2016
By: Ken Buchanan
Almost a five-star! One of the best recipes we've ever tried from Eatingwell! Sprinkle a little good Parmesan Cheese on top to finish off this amazing dish..
August 17, 2016
By: Monica Bue
Absolutely loved the flavor of the sauce; however it was a bit runny. I am not sure if the corn starch, which should be a thickener, needed a step in the instructions calling out perhaps a mixing duration or cooling step in order to make it less runny..... Anyway the dish was very good and I am glad I came across this recipe.
May 23, 2016
By: EatingWell User
First time making spiralized zucchini
Made this for my husband and myself and it was fabulous. Excited to make something with my brand new spiralizer. Highly recommend you follow directions to salt zucchini noodles and get rid of excess water. Delicious piccata flavor! Treat yourself to a delicious shrimp dish!
Pros: Quick, easy, simple, delicious
February 27, 2016
By: EatingWell User
An unintended modification
We mistakenly used green peppercorns instead of capers (took the bottle off the shelf at the store without reading the label). It was a really nice surprise to have the pepper flavor. It was a bit too peppery, so when we make the dish again, we will use half capers and half green peppercorn.
January 18, 2016
Quick and easy, great flavor
I made this recipe to try zucchini noodles with my spiralizer. I made it as written. I always do recipes as written the first time through and tweak them later. I think the only thing I would do is cook my zoodles a little longer. The sauce is not a thick one but it was flavorful and I think it worked well with the dish.
July 20, 2015
This made a quick, easy, nutritious dinner after a long workday. I used fresh lemons - juice and zest for the sauce. I also marinated the shrimp in lemon juice and garlic while a made the zucchini noodles. I didn't have fresh parsley but added some fresh dill. The sauce was a little thin so we sopped it up with a slice of french bread.
Pros: Easy, quick
Cons: Sauce was a little thin.