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Vegan shrimp zoodles

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Adjust Servings:
2 large Zucchini (I used one yellow and one green)
1 tablespoon Olive oil
To taste Salt and pepper
1 Shallot
6 Cherry tomatoes
1 teaspoon Tabasco
1 Lime
1 teaspoon Maple syrup
A handful fresh Parsley
1 large clove Garlic
12 Vegan shrimps

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Vegan shrimp zoodles

  • Fruitarian
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low-Carb
  • Low-Fat
  • Paleo

Zoodles - light, filling, low-calorie, and delicious! This recipe is simple to make, tasty, and uses just a few ingredients.

  • 10 minutes
  • Serves 2
  • Easy




If pasta doesn’t cut it for you, zoodles might! This recipe is simple and tasty, inspired to a classic linguini recipe that uses shrimps and cherry tomatoes.

Start by preparing your zoodles with the type of zucchini you like – here, I have used a yellow and a green zucchini. Then, prepare a quick stir-fry with olive oil, shallot, garlic and cherry tomato. Add the zoodles, cook for 3 minutes and serve. Finally, sprinkle with fresh parsley and enjoy!

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5 minutes

Prepare the veggies

Rinse well the zucchini, chop off their ends the ends and halve them. Peel the shallot and slice it thinly. Take the vegan shrimps out of the freezer. Rinse the cherry tomatoes and quarter them. Squeeze the lime. Spiralize the zucchini and set aside. Finally, peel and thinly slice the garlic.

5 minutes

Cook the veggies

Heat the olive oil in a wok or in a large skillet. Add the shallot and the garlic. Cook for 1 minute, then add the cherry tomatoes and the shrimps. Season with salt and pepper, add the Tabasco, lime juice and maple syrup, and cook for 1 minute. Finally, add the zoodles and cook for 3 minutes. Gently fold the zoodles to incorporate the shrimps and tomatoes. Take off the heat.


Serve and enjoy

Serve and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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