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Parmesan Shrimp and Zucchini

>> Tuesday, August 4, 2015



  • 8 oz peeled and deveined jumbo shrimp
  • fresh black pepper, to taste
  • 1 large egg, beaten*
  • 3 tbsp whole wheat Italian seasoned breadcrumbs
  • 1 tbsp panko crumbs
  • 1 tbsp grated parmesan cheese
  • olive oil cooking spray

For the Zoodles:

  • 1 tsp olive oil
  • 2 cloves garlic, crushed with the side of a knife
  • 1 1/4 cups crushed tomatoes,
  • sea salt and pepper, to taste
  • 2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
  • 1 oz shredded mozzarella cheese 
  • Preheat the oven to 350 degrees
  • Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.

    Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though.

    In a large oven safe skillet heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.

    Place the cooked shrimp over the zoodles, top with cheese

    Original Recipe can be found on  Skinnytaste.com

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