When college started in late August, I told myself that I’d meal prep every Sunday night…that hasn’t happened consistently. However, I did try the first several weeks of school! When I looked on Pinterest for good meal prep recipes, this Skinny Bang Bang Zucchini Noodle recipe by Kirbie from the food blog Kirbie’s Cravings stood out to me.
When I made Cilantro Lime Shrimp Linguine a while back, it took me forever to devein shrimp. However, while I was at the grocery store a few weeks back, I found shell on, fresh, raw shrimp in packages (about 26-30 shrimp per pack). It is probably the best time saving trick I have found when cooking recipes with shrimp! All you have to do to prepare it is to take the shells off the shrimp and wash them well.
Also, I have wanted to make zoodles for a long time and wanted to make this recipe, but I had to solve one little problem first. I don’t own a spiralizer and didn’t want to buy a spiralizer for just one recipe. I thought there had to be a different way to get vegetable noodles, and to my delight I found a way! So how do you turn vegetables into noodles without a spiralizer? You only need two things that you probably already have in your kitchen, a knife and a vegetable peeler! The peeler will create a wider, ribbon shape though as opposed to your traditional, spaghetti noodle shape. To do this, cut either end of the zucchini so both sides are flat. Then start at the top of the zucchini and peel to the end of the vegetable and repeat. There you have it, your vegetable ribbon which is just as good as a vegetable noodle!
As far as cooking goes, the instructions were straightforward and so easy. The zucchini can get watery, so I drained some of the water before serving and storing it. Also, I found that when I made the sauce according to the instructions, it was way too much for me. To me, halving the sauce recipe is perfect, but of course everyone is different so just see what works best for you!
Eating and Storing
I stored my zoodles and shrimp in glass containers and the sauce separately in smaller glass containers.
To serve the zoodles though, you just need to microwave the zoodles and shrimp, then toss it in the sauce. The zucchini has a smooth, almost watery texture that everyone may not like. That’s why the sauce is so great. It gives the noodles some much needed flavor! This is an easy, healthy lunch or dinner recipe when you’re on the go, or if you just don’t want to cook every day. Since the recipe serves four, you can also make it as a simple weeknight meal for you and your friends or family. I’ve done that before too with this recipe!
Hope the suggestions helped and that this encourages you to try something new and make some zoodles and shrimp for your next meal!
- Texture: 6/10
- Ease of Instructions:8/10
- Overall Rating: 7/10