Lemon Dill Shrimp and Zucchini Noodles is a beautiful and delicious dish!
Lemon Dill Shrimp and Zucchini Noodles is the first time I made a dish with zucchini noodles other than putting them under spaghetti sauce. It was delicious! We all liked it, even one son I was not sure would. I got a new Veggetti Pro for Christmas and this is the first recipe I tried with it. Before, I had a little hand held one and although it worked, this was MUCH easier.
I got this recipe from inspiralized and made some changes (of course, or I wouldn’t be me!). I used a 12 oz bag of small shrimp because that was what I had and it was great; bite sized shrimp and plenty of them. I also almost always used the bottled minced garlic instead of mincing my own; it is just easier. I put in capers like the recipe said and even though I love capers, I would omit them the next time. With the lemon juice and dill, the capers just seemed too much to us. I will leave them in the recipe in case you want them. I also used dry dill because that is what I had; it was January.
My lemon/citrus squeezer is another item I am happy to have.
This post may contain affiliate links. That means if you click on the link and make a purchase, I’ll get a very small percentage in commission. There’s never any extra cost to you, and I will only link to products I use and like. I greatly appreciate your support.
If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. You can put in exactly what you used so it is the most accurate.