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Zoodles with Shrimp and Feta

Zoodles with Shrimp and Feta

Cook time 15 minutes
Makes 2 servings


  • 2 teaspoons extra-virgin olive oil
  • 12 peeled and deveined jumbo shrimp (1⁄2 pound)
  • 1 teaspoon chopped fresh oregano
  • 1⁄4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 medium zucchini (14 ounces total), spiralized using 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


1. 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 they are just opaque, about 2 minutes per side. Transfer to a plate.
2. Heat the remaining 1 teaspoon oil in the same skillet and add the garlic. Cook, stirring, until golden, 30 to 60 seconds (be careful not to burn it). 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, 1 1⁄2 minutes. Add the lemon juice, stir, and remove the pan from the heat.
3. Divide the noodles between 2 plates. Dividing evenly, top with the shrimp, feta, and lemon zest. Serve hot.


This quick dish is all about simplicity. It’s made with just a few ingredients and takes less than 15 minutes from start to finish, which makes it perfect for weeknight cooking. I prefer to make my zucchini noodle dishes serve two so I don’t overcrowd the pan. If you want to make this for four people, you can just double the recipe and cook it in two batches.

Recipe by Gina Homolka of skinnytaste


PER SERVING 1 1⁄2 cups zoodles + 6 shrimp; CALORIES 238; FAT 10 g; SATURATED FAT 4 g; CHOLESTEROL 154 mg; CARBOHYDRATE 10 g; FIBER 2.5 g; PROTEIN 26 g; SUGARS 6 g; SODIUM 675 mg