Shrimp Zoodles Parmesan for Two
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy baked shrimp served over zucchini noodles in a light tomato sauce with melted mozzarella. This light, protein-rich dish comes together in under 30 minutes for an easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
- 1 tsp olive oil
- 2 cloves garlic (crushed with the side of a knife)
- 1 1/4 cups crushed tomatoes (I always use Tuttorosso)
- 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 (I love Polly-O)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1478mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1179mg
- Calcium
- 178mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.