Shrimp Parm Zoodles for Two

2018-01-10T02:44:44-05:00March 19th, 2017|Recipes|0 Comments

Author: Gina Homolka


Shrimp Parm Zoodles for Two

Servings 2 Servings
Calories 375 kcal
Author Gina Homolka


For the Shrimp:

  • 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
  • kosher 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


  1. Preheat oven to 450°F. Spray a baking sheet with cooking spray.
  2. Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl.
  3. Wash and dry the shrimp. Season lightly with black pepper, then put a few at a time in the bowl with the egg to coat.
  4. Then into the breadcrumb mixture to coat, then on a baking sheet.
  5. Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes.
  6. Turn shrimp over then cook another 3 minutes or until cooked though.
  7. In a large oven safe skillet heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes.
  8. 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.
  9. Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.
  10. Remove from the broiler, serve, and enjoy!

Recipe Notes

Fat: 13 g • Carb: 27 g • Fiber: 6 g • Protein: 37 g • Sugar: 8 g Sodium: 743 mg • Cholest: 243 mg *You’ll only use half the egg so the nutritional info reflects 1/2 large egg.