Skinny Shrimp Piccata with Zoodles Recipe


For the zoodles

  • 4 medium zucchini
  • ½ teaspoon salt
  • 1 tablespoon olive oil

For the shrimp piccata

  • 1 pound large shrimp (peeled and deveined)
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • 2 tablespoons capers, drained
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


1. Prep the zoodles

  • Wash the zucchini and trim the ends.
  • Use a spiralizer or vegetable peeler to create long, thin zoodle strands. Place in a colander and sprinkle with the salt. Let rest for 15-20 minutes.
  • Gently press the zoodles between paper towels to remove excess moisture.

2. Cook the shrimp

  • Pat the shrimp dry and season with salt and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer (cook in batches if needed).
  • Cook the shrimp for 1-2 minutes per side, just until pink and opaque. Transfer cooked shrimp to a plate.

3. Build the sauce

  • Melt the butter in the same skillet. Add the garlic and cook until fragrant, about 30 seconds.
  • Pour in the white wine and lemon juice. Bring to a simmer and cook for 1 minute, scraping up browned bits.
  • Stir in the capers.

4. Assemble the dish

  • Add the cooked shrimp back to the skillet, along with any collected juices.
  • Warm the shrimp in the sauce for 30 seconds.
  • Remove the pan from the heat and stir in the Parmesan cheese. Gently toss to coat.

5. Cook the zoodles

  • Heat the remaining tablespoon of olive oil in a separate skillet over medium heat.
  • Add the zoodles and cook for 2-3 minutes, or until crisp-tender. Season with salt and pepper to taste.

6. Serve

  • Divide the zoodles among plates.
  • Top with the shrimp and piccata sauce.
  • Garnish with fresh parsley and additional Parmesan cheese (optional).


Shrimp size: Use large or jumbo shrimp for the best texture.

No spiralizer? Carefully create long, thin strips of zucchini with a vegetable peeler.

Customization: Add a pinch of red pepper flakes for spice. Substitute chicken for shrimp if you prefer.

Avoid overcooking: Zoodles should be slightly softened, not mushy. Shrimp cook quickly, so watch them carefully.


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