Go Back

Grilled Shrimp over Butternut Noodles

Print Recipe

Ingredients

 For the shrimp:

  • 1 lb wild-caught shrimp peeled and deveined
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • Juice and zest of 1 lemon
  • 1 tbsp chopped parsley or basil
  • Sea salt and black pepper to taste

For the noodles:

  • 3 –4 cups spiralized butternut squash store-bought or homemade
  • 1 tbsp olive oil or ghee
  • 1 clove garlic minced
  • Sea salt to taste
  • Optional: pinch of crushed red pepper or fresh grated ginger
  • Fresh herbs and lemon wedges for serving

Instructions

  • Marinate the shrimp: In a bowl, toss shrimp with olive oil, garlic, lemon juice and zest, herbs, salt, and pepper. Let sit for 15–20 minutes while you prep the noodles.
  • Prepare the noodles: In a large skillet over medium heat, add olive oil or ghee. Sauté garlic for 30 seconds, then add butternut noodles. Cook for 5–7 minutes, stirring occasionally, until just tender. Season with salt and optional red pepper or ginger. Set aside and cover to keep warm.
  • Grill the shrimp: Heat a grill pan or outdoor grill to medium-high. Grill shrimp 2–3 minutes per side until pink and opaque. You can also pan-sear them in a skillet if preferred.
  • Assemble: Plate the noodles and top with grilled shrimp. Garnish with extra fresh herbs, lemon wedges, and a drizzle of olive oil if desired. Serve warm.