Zucchini Noodles with Shrimp and Broccoli

4 Reviews
100% would make this recipe again

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Preparation : 15 min Cooking : 15 min
280 calories/serving


1 1/4 cup broccoli, cut into florets 150 g
2 zucchini, spiralized 260 g
3 tbsp olive oil 45 mL
20 shrimp, small 110 g
1/2 shallots, coarsely chopped 20 g
1/4 dried chili peppers, minced 0.1 g
1/2 tbsp turmeric 5 g
2 tbsp pine nuts 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Prepare the vegetables: rinse the broccoli then cut to separate the florets from the stalks. Peel and discard any tough skin from the stalks then cut them into small pieces. Blanch and drain the broccoli, then set aside. Spiralize the zucchini and set aside.
  2. Heat the oil in a skillet over medium-high heat. Add the shrimp and cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Set the shrimp aside on the plate with the broccoli.
  3. Add the zucchini to the skillet and cook for 2-3 min, until softened. Set aside with the broccoli and shrimp.
  4. Add the shallot to the skillet then cook over medium-low heat, until the shallot is translucent, 2-3 min. Stir in the chili pepper and turmeric. Cook 1 min with stirring.
  5. Transfer the broccoli, zucchini noodles and shrimp back into the skillet. Heat through 2-3 min, with occasional stirring.
  6. Sprinkle with the pine nuts, then season with salt and pepper to taste. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (250 g)


% Daily Value




20 g

31 %

Saturated 2.9 g
+ Trans 0 g

15 %


110 mg


160 mg

7 %


11 g

4 %


4 g

16 %


3 g

Net Carbs

7 g


15 g

Vitamin A

38 %

Vitamin C

106 %


6 %


27 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Vitamin B1, Vitamin B2, Zinc
Source of  :
Calcium, Copper, Fibre, Omega-3, Omega-6, Pantothenic Acid, Phosphorus


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 1 ½
Fats 4

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4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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