Learn how to make a fresh zucchini noodle salad with tiny Dutch shrimp!
A zesty, light and refreshing little salad that tickles all of your taste buds.
This is a refreshing summer salad made with raw zucchini, seafood, cherry tomatoes, and a lemon dressing. Garlic, parsley, dill and lemon zest give this recipe complex flavors with a little zing. If you are watching the amount of carbs you are eating, you are in luck! The whole recipe is also low-carb thanks to the zucchini noodles made with a spiralizer.
‘De Hollandse Garnaal’ – the tiny taste-maker
Even though I studied marketing myself, I still fell for it…
The inspiration for this recipe came from a marketing campaign… A marketing campaign for tiny Dutch shrimp! In the past, I have had been in touch with FoodCabinet – a campaign agency for sustainable developments in the food industry, On their Instagram account, I came across several posts about “De Hollandse Garnaal” (the Dutch shrimp).
I had seen the tiny Dutch shrimp before but never gave them a lot of attention. Turns out they actually have a lot of flavor for their small size. Outside of the Netherlands, they are called brown shrimp.
The first time I tried a prototype of the zucchini salad recipe was in September 2018. After trying different sources of protein, and different types of dressing, the tiny Dutch brown shrimp turned out to be the clear winner!
But truth be told, this dressing is a winner with all kinds of seafood. So don’t be afraid to switch out the brown shrimp with cooked prawns, mussels or any other seafood mix.
Zoodles – healthy, light, and low-carb (keto-friendly)
“Zoodles” – yes, apparently that’s a thing. If you have missed the low-carb bandwagon up until now, this is what people call the spiralized zucchini noodles. When I was following a ketogenic diet for a month last year, I tried all kinds of carb-replacements. Spiralizing zucchini into long noodles makes them a very versatile ingredient in all kinds of dishes.
Can you eat zucchini raw? Yes, it is totally safe to eat zucchini raw! Just discard the stem.
Note for all the keto fatheads: Depending on how strict you are with your ketogenic diet, you might need to decrease the number of tomatoes.
A main dish for 2 people. Side dish for 4 people.
Ingredients for the zucchini shrimp salad
- 1 clove garlic
- 3 tablespoons olive oil
- 1 lemon, zest, and juice
- 1/2 cup parsley (about 15g)
- 1/4 cup dill (about 10g)
- 250g cherry tomatoes
- 200g shrimp, cooked. I use brown shrimp but all cooked seafood/shell-fish works
- 2 zucchini
How to make the zucchini shrimp salad
Peel and finely chop the garlic. Sprinkle with some salt and mash into a paste with the edge of the knife. Transfer to a big bowl and combine with the olive oil.
Zest the lemon and add the lemon zest to the bowl. Squeeze out the lemon juice and add as well.
Roughly chop the parsley and dill. Cut cherry tomatoes into quarters and add to the dressing. Add shrimp.
Spiralize the two zucchini. Cut the long zucchini noodles 2-3 times to make for more comfortable eating. Mix the noodles with the dressing until well coated.
Garnish with some more herbs, serve immediately and enjoy!
Comments are always welcome! Have you ever tried the tiny brown shrimp before? Do you like the zesty dressing? We want to know it all! Leave a comment and make the world a more delicious place
What’s next? Do you rather feel like reading instead of cooking at the moment? Here is some inspiration to get you going:
- Do you crave another seafood salad? Or a tomato salad? Maybe a pasta salad or a salad for the BBQ?
- Check out all the other 35+ salad recipes that I have written over the years
- If you want to cook delicious comfort food like this at home, Have a look inside my book “The food I love to make for my friends and family“
- If you want to learn how to pair flavors and create your own recipes, have a look inside my other book “Flavor Math“.
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