10 Oct Power Recipe: Shrimp and Zucchini Noodles
1 pound medium shrimp, peeled and deveined
2 cups cherry tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 medium zucchini (about 10 ounces each), trimmed
1/2 cup corn kernels, frozen, canned or roasted 2 tablespoons pine nuts
FOR THE LEMON VINAIGRETTE:
1/4 cup olive oil
1/4 cup apple cider vinegar
3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
1 tablespoon sugar
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp and tomatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, salt and pepper, to taste. Gently toss to combine.
Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes.
Using a spiral vegetable slicer, cut zucchini into long thin strands, cutting through the strands with kitchen scissors for easier serving.*
To assemble the noodles, place zucchini strands in a large bowl; top with shrimp, tomatoes and corn. Pour lemon vinaigrette on top of the salad and gently toss to combine.
Serve immediately, garnished with pine nuts, if desired.