This 5 ingredient shrimp salad fills your salad bowl with summer fresh zucchini noodles, lemon, garlic, and feta cheese to make a healthy meal with bright and zingy flavors.
If you haven’t jumped on the zucchini noodle (often referred to as “zoodles”) bandwagon yet, you’re missing out. These fun spiral-shaped “noodles” can get almost anyone to eat their veggies. Several months ago I hosted a dinner party and served pasta noodles and zucchini noodles side by side. While I expected my girlfriends to opt for zoodles, I was amazed to watch the guys combine pasta and zoodles in a bowl with their sauce.
As I said, spiralized noodles can do amazing things for your next pasta dish or salad.
While you can use a vegetable peeler to make wider noodles, I’ve found it worth investing in a spiral vegetable peeler or spiralizer. I’ve had friends purchase handheld versions who were highly disappointed with the results, so I skipped that purchase and went straight to Amazon to buy the version you see above. It makes two sizes of spirals, and a wider noodle as well.
Anyway, back to my shrimp salad. This being 5 Ingredient Friday on the blog I decided to take out my handy kitchen gadget and create a summery salad. I keep a bag of frozen cooked shrimp on hand for quick meal prep, so I grabbed it from the freezer to allow it to thaw while I made a pile of zoodles.
With a limit of 5 ingredients (I’m allowed to exclude staples like oils, salt, and pepper from the ingredient count), it’s a must to opt for fresh ingredients with super-satisfying flavors. Shrimp and lemon are a classic combination but would be a bit bland without the addition of spicy garlic and a fruity olive oil to bring our noodles and shrimp together.
Shrimp, zucchini, lemon, garlic and crumbles of tart feta cheese – just 5 ingredients in this healthy shrimp salad recipe, and it was a lot of fun to make with my handy spiralizer. I’m definitely glad I got on that bandwagon!
Shake It Up!
Mr. Mike is the shrimp lover in our family, but if I’d had my way this salad would have leftover chicken in the bowl. You could even spiralize zucchini and yellow summer squashes for a lovely splash of color and add fresh basil too!
If you get a chance, check out my recent interview with Cilantro, a family owned Canadian kitchen shop that carries a variety of kitchen products. They also feature a blog (that’s where my interview comes in) and a forum to help customers get answers to cooking problems, advice on products, and recipes. Sounds like a good deal to me!
Enjoy and have a terrific weekend!
Shrimp with Zucchini Noodles, Lemon, Garlic, and Feta Cheese
15 minPrep Time
15 minCook Time
30 minTotal Time
- 10 ounces shrimp , 51 - 60 count, cooked with tails removed
- 4 cups zucchini, heaping cups, spiralized or sliced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon garlic, crushed
- 2/3 cup low-fat feta cheese, crumbled
- Combine ingredients in a large bowl. Season with salt and pepper to taste, then chill for 15 - 30 minutes.
Food energy: 434kcal
Weight Watchers Smart Points 12
Saturated fatty acids: 9.59g
Total fat: 23.86g
Carbohydrate, by difference: 10.87g
Total dietary fiber: 2.34g
Total sugars: 8.09g
FYI – You might enjoy this shrimp salad too!
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