Garlic Shrimp and Zucchini Noodles Recipe

coastal summer shrimp recipe life and home VERGE Magazine


Simply Satisfying Warm-Weather Dishes 
by VERGE Staff | Food and Home | Wednesday, July 25, 2018

When temperatures soar during summer months, lighter menus make perfect sense. But that doesn’t mean big appetites automatically fade away. You still need satisfying meal options that offer simplicity and balance.

When dealing with a toasty kitchen, build your dinner plans around products and ingredients that cut down on prep time. Create flavorful but fuss-free meals with these tips:

Forget complicated sides and instead rely on the abundance of fresh seasonal produce that’s available. Basic garden salads and fresh-sliced fruits are delicious and easy ways to round out a well-balanced meal.

When it comes to the main dish, look for flavorful, guilt-free, ready-for-the-grill shortcuts. An example inspired by the coast can be found in SeaPak’s new Lighthouse Selections lineup, with options such as Creamy Garlic Shrimp, Marinated Shrimp and Shrimp & Veggie Griller, which provide the perfect harmony between hearty and healthy. These gluten- and preservative-free items are made with certified-sustainable, farm-raised shrimp.

Rely on recipes you can have on the table in minutes. You may be surprised at how easy it is to create dishes the whole family will enjoy, using just a handful of ingredients. A short list of well-selected ingredients can lead to truly tasty dishes in a flash. 

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Creamy Garlic Shrimp and Zucchini Noodles
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 2

Garlic Shrimp and Zucchini Noodles Recipe food and drink VERGE Magazine


Ingredients:
3 medium zucchini
coarse salt
freshly ground black pepper
1 package (14 ounces) SeaPak Lighthouse Selections Creamy Garlic Shrimp
1
lemon, quartered

Cooking Directions: Bring medium pot of salted water to boil.

Slice zucchini into “noodles” by first trimming the tops and ends off each zucchini. Then cut each zucchini length-wise into 1/4-inch planks. Cut planks again into 1/4-inch strips, to make noodles.

Add noodles to boiling water and cook until al dente, about 2-3 minutes. Drain in colander, lightly salt and pepper, and set aside.

Place same pot over medium-high heat. Follow package directions for cooking creamy garlic shrimp.

To serve, divide zucchini noodles between two bowls and top each with half of the shrimp and remaining sauce from shrimp packaging. Squeeze lemon juice over each.

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Spicy Surf and Turf
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

surf and turf food and drink recipes VERGE Magazine


Ingredients:
1 flap sirloin, skirt or flank steak (12 ounces)
1
tablespoon canola oil
coarse salt
freshly ground black pepper
1 package (11 ounces) SeaPak Lighthouse Selections Marinated Shrimp
2
cups arugula
1
cup prepared pico de gallo
1
lime, quartered

Cooking Directions: Bring steak to room temperature and rub with canola oil. Generously salt and pepper.

Heat grill or grill pan to medium-high heat. Cook steak to desired temperature. 

Remove from heat and allow steak to rest while preparing shrimp.

In grill pan over medium-high heat, add shrimp and cook according to package directions.

To serve, thinly slice steak and divide among four plates. Top each with shrimp, arugula and pico de gallo. Give each a squeeze of lime.

For simple recipes that will make your summer meals a little more coastal, visit: seapak.com

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Source and Creamy Garlic Shrimp and Zucchini Noodles photo courtesy of SeaPak. Surf and Turf photo by Brian Senic/Shutterstock.


Read more home and recipe ideas in the Digital Issues of VERGE magazine.  Click here to subscribe now, and become inspired!


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