If you love zoodles, this is the PERFECT recipe to make, trust me on this one!
Imagine brown butter sauteed shrimp in tangy and appetizing cilantro and lime juice, all served on top of fresh and crisp zucchini noodles.
You get the idea, and yes, it’s utterly delicious!
In recent years, zucchini noodles have become a healthy alternative to carb-based noodles and pasta.
Everyone loves zucchini, and when you make the zucchini into spiralized noodles, they become something absolutely delightful to the palate.
A few weeks ago, I shared my honey sriracha chicken zucchini noodles recipe, but this brown butter cilantro lime shrimp zoodles is definitely my new favorite.
Again, do not cook the zoodles, they are much better when served raw.
The heat from the shrimp will cook the zoodles slightly so your zoodles will have the perfect texture of crispness and freshness.
Enjoy!
This Recipe Goes Well with:
Other Recipes You Might Like
- Honey Sriracha Chicken Zucchini Zoodles
- Spaghetti with Clams and Zucchini
- Spaghetti Aglio e Olio with Shrimp
Brown Butter Cilantro Lime Shrimp Zoodles Recipe
Brown Butter Cilantro Lime Shrimp Zoodles – BEST zoodle recipe ever with big juicy shrimp sauteed in brown butter, cilantro and lime juice. SO good.
Ingredients
- 2 10- oz zucchini
- 1 lb tail-on jumbo shrimp, peeled and deveined
- 1/4 teaspoon salt to taste
- 1 pinch cayenne pepper
- 3 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 3 tablespoons chopped cilantro, stems and leaves
- 2 1/2 tablespoons lime juice
- fresh lime wedges
Instructions
-
Cut 1-inch off both ends of the zucchinis and use the spiralizer to make the zucchini noodles. Transfer the zoodles to two serving bowls.
-
Season the shrimp with salt and cayenne pepper.
-
Heat up a skillet, add the butter, heat until it turns brown and bubbly, then add garlic and lightly saute before adding the shrimp. Stir and cook until the surface of the shrimp turns white. Add the cilantro, stir to combine well with the shrimp. Add the lime juice and continue to cook the shrimp until the surface is slightly charred. Top the zoodles with the Cilantro Lime Shrimp, gently toss the zoodles with the shrimp. Garnish with fresh lime wedges and serve immediately.
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Julia Carter
Another great recipe from Rasa.. Lovin It :)
Luane
This looks amazing!! Do you cook the butter on medium?
Rasa Malaysia
Yes medium heat. :)
Nicole
Made this last week and the family absolutely enjoyed it…My nephew HATES all veggies so this was the best trick ever as he really thought it was pasta. Made it again last night but sauteed some spinach with it and it was to die for. Thanks!
Rasa Malaysia
Hi Nicole, OMG, I will have to try it on my picky eater.
Donald Panzieri
You are making me fat. LOL
Rasa Malaysia
LOL, Donald, no I am trying to make you less fat. No carb, just zucchini noodles. :)
Janet Martin
Love every single ingredient in this recipe, so trying it was a no-brainer. No spiralizer, but this was perfectly delicious with thin sliced half moons of zucchini. I did double the butter, but 50 more calories per person for the 4 people it served wasn’t too evil (4 oz of shrimp and 5 oz of zucchini per serving is typical for my family). I filled out the meal with a big green salad and garlic bread–my husband would have liked some rice or pasta, but that would negate the substitution of zoodles for pasta.
Rasa Malaysia
Hi Janet, so glad that you liked my brown butter cilantro lime shrimp zoodles. Yes, more butter is awesome.
Sara @ Last Night's Feast
Yummmm! This looks amazing =)
Rasa Malaysia
Thanks Sarah!