Shrimp Piccata with Zucchini Noodles

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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.

Cook Time:
35 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 5-6 medium zucchini (2 1/4-2 1/2 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

  • cup white wine

  • ¼ cup lemon juice

  • 3 tablespoons capers, rinsed

  • 2 tablespoons chopped fresh parsley

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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 Piccata with Zucchini Noodles

Tips

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.

Nutrition Facts (per serving)

281 Calories
15g Fat
13g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup zucchini & about 3/4 cup sauce
Calories 281
% Daily Value *
Total Carbohydrate 13g 5%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 24g 49%
Total Fat 15g 19%
Saturated Fat 5g 26%
Cholesterol 174mg 58%
Vitamin A 835IU 17%
Vitamin C 53mg 59%
Folate 67mcg 17%
Sodium 516mg 22%
Calcium 117mg 9%
Iron 2mg 11%
Magnesium 86mg 20%
Potassium 1002mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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