Lorri Weisen - www.lorriweisen.com

Grilled Shrimp, Fresh Tomatoes And Zoodles​

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Shrimp and Zoodles - Live Well Through Chaos

A summertime garden harvest makes a delightfully fresh sauce for a single serving weeknight dinner. Topped with succulent grilled shrimp, this recipe is a home-run.  

Tomatoes and Zucchini’s are ripe for the picking and this recipe showcases them both in a light and fresh sauce that can be whipped together in a flash. If you haven’t tried Zoodles before, aka zucchini noodles, they’re made by using a spiralizer and are a healthy substitute for pasta. This dish takes less than 30 minutes to prepare and cook (including the grilled shrimp) which makes for a simple and healthy weeknight dinner. 

The serving size for this recipe is for one person but can be easily made for 2-4. Simply multiply the ingredients for the number of servings you’ll need. 

Also, there’s several options for this recipe so check out the recipe hacks below to turn this garden harvest into a few other treats!

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Serving Size1


    • 8 (21/25 count) peeled and deveined shrimp (Choose Canada & US wild, or Ecuador & Honduras farmed when possible)
    • 4 Roma tomatoes - seeded and chopped
    • 1 medium zucchini - spriralized
    • Juice from 1/2 fresh lemon
    • 10-12 fresh basil leaves - chiffonade or chopped fine
    • 1/2 cup scallion greens - chopped fine (approx 5-6 fronds)
    • 3 Tbsp garlic oil or coconut oil
    • Sea salt and coarse ground pepper to taste
    • Pinch of Aesofitida (optional)



    Prepare all fresh ingredients as directed. 


    Preheat grill and place cleaned and dried shrimp on plate. Drizzle with olive oil and sprinkle with salt, pepper, and aesofitida if using. Skewer shrimp or place in grilling basket. 


    Heat 9″ stainless or aluminum skillet over medium heat until water sprinkled on top dance and disappear. 


    Once pan is ready, add oil and swirl to coat pan. 


    Add tomatoes, sprinkle a pinch or two of sea salt over the top, and stir well. Turn heat to medium-low and bring to a soft simmer stirring occasionally. 


    Once tomatoes have broken down and released their juices (it should be reduced by 25%), add basil, scallions and juice of 1/2 lemon (and aesofitida if using). Stir well and simmer another minute until basil has released its aroma and all flavors have combined. 


    While sauce is simmering, cook shrimp 2-3 minutes on each side until it has turned from blue to pink. Be careful not to overcook. Remove from grill and set aside momentarily. 


    When sauce is finished, gently place noodles in the pan and incorporate into the sauce. Remove from heat and cover for 3-5 minutes until noodles are still firm yet slightly tender. Top  with shrimp and enjoy!

    To make this a vegan recipe, simply omit shrimp.


    • Gluten Free
    • Dairy Free
    • Nut Free
    • Paleo
    • Low FODMAP
    • Whole30

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    • Want to serve over pasta instead? Instead of creating noodles with your zucchini, chop it into small pieces and sauce for 3-4 minutes before adding tomatoes to pan. Serve over your favorite pasta!
    • You can also serve this as an appetizer by toasting some crostini on the grill. Rough chop the cooked shrimp and top the crostini with sauce and shrimp and enjoy as small plates!



    • Tomato contains a large amount of lycopene, an antioxidant that is highly effective in scavenging cancer-causing free radicals.
    • Because of the good amount of fiber, tomatoes keep the digestive system healthy by preventing both constipation and diarrhea.
    • They are a great source of vitamin C, potassium, folate and vitamin K.
    • Fresh tomatoes are low in carbs (4%). The carb content consists mainly of simple sugars and insoluble fibers.


    • Great for weight management/loss. One cup of zucchini has about 19 calories.
    • Zucchini has a good amount of potassium. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt on your body.
    • Zucchini is a good source of Vitamin C and Copper. Its anti-inflammatory properties help reduce respiratory problems and the high water content acts as a natural constipation relief preventing from IBS and other digestive related issues. 


    • Basil contains powerful essential oils, including eugenol, citronellol and linalool. These enzyme-inhibiting oils help lower inflammation, which is at the root of most diseases like heart disease, rheumatoid arthritis and IBS.
    • Basil helps balance acid within the body and restores the body’s proper pH level.
    • Consuming basil could help reduce bloating and water retention. It has been traditionally used to create digestive disorders including indigestion. 
    • Buy organic produce whenever possible. Follow the EWG’s Dirty Dozen list for guidance. 
    • Choose nonGMO products. 
    • Eat organic, grass-fed beef, prairie raised chickens/eggs, and free-roaming pork whenever possible. 
    • Choose pesticide free tea.
    • Chew your food! A general guideline is to count 20 chews before swallowing.
    • Drink half your body weight (in ounces) of water per day. 
    • Choose whole foods and high quality dairy.

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    Hello Friend!

    I’m Lorri — The Nomadic Health Coach! I’m an Institute for Integrative Nutrition Health Coach, aspiring author, nomad and widow of a three-time cancer hero. I learned how to Live Well during my 10+ years as a caregiver to my late husband Klink, and want to share healthy living advice and tips so you can live a more sustainable and happy life.

    FoIlow along as I travel across the country in my teardrop and share my adventures.
    Lorri Weisen

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