Spiralized zucchini is a tasty and low-carb way to enjoy your favorite noodle dishes. It can be substituted for pasta in a variety of ways, including a summery pasta salad. We packed this Zucchini Noodle & Boiled Shrimp Salad with lots of colorful veggies and fresh shrimp for a flavorful dish you’ll want to eat throughout the season.
Zucchini Noodle & Boiled Shrimp Salad
Makes 5 to 6 servings
Ingredients
- 8 cups water
- 4 tablespoons fresh lemon juice, divided
- 1¾ teaspoons kosher salt, divided
- 1½ pounds peeled and deveined medium fresh shrimp
- 1 pound fresh asparagus, cut into 2-inch pieces
- 1 large orange bell pepper, seeded, thinly sliced, and cut into 1-inch pieces
- 2 cups assorted cherry tomatoes, halved
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons plus 2 teaspoons mascarpone cheese
- 1½ teaspoons ground ancho chile pepper
- 1 teaspoon lemon zest
- ⅛ teaspoon ground black pepper
- 28 ounces prepared spiralized zucchini
- 1 (8-ounce) piece morel mushroom and leek Monterey Jack cheese, shredded
Instructions
- In a large saucepan, bring 8 cups water to a boil over medium-high heat. Add 2 tablespoons lemon juice and 1 teaspoon salt; reduce heat to medium. Add shrimp; cook until pink and firm, about 5 minutes. Remove shrimp with a slotted spoon, and transfer to ice water bath. Drain shrimp, and toss with ½ teaspoon salt.
- Heat a grill pan over medium heat. Arrange asparagus, bell pepper, and tomatoes, cut side up, in an even layer on pan. Cook until grill marks form, about 3 minutes per side. Remove from pan.
- In a small bowl, stir together oil, mascarpone, ancho chile pepper, lemon zest, black pepper, remaining 2 tablespoons lemon juice, and remaining ¼ teaspoon salt until smooth.
- In a large bowl, toss together shrimp, asparagus, bell pepper, zucchini, and dressing until fully coated. Top with cheese and grilled tomatoes. Serve chilled.
