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lemon dill shrimp zoodles

This recipe is an adaptation of lemon-dill pasta salad with shrimp & grapes from At Home with Carolyne Roehm.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: zoodles
Servings: 2 bowls
Calories: 597kcal
Author: Heather Serody


  • 1/3 C extra virgin olive oil
  • 2 garlic cloves
  • juice of 2 lemons   1/3 C
  • 2 TBS rough chopped fresh dill + more garnish or 1 tsp. dried
  • 1/2 tsp. sea salt salt
  • 1/4 tsp. fresh ground black pepper
  • 2 large zucchinis 
  • 1 C roasted cherry tomatoes or you can use fresh if you prefer
  • 1 lbs. large tail-on shrimp cooked and peeled.



  • If preparing your own zoodles, spiralize your zucchini then transfer them to a large microwave-safe serving bowl. Microwave for 1-2 minutes, or until just tender, like cooked pasta.
  • Prepare the dressing: in a blender, add olive oil garlic, lemon juice, 1/2 C dill, and salt and pepper. Blend until it forms an emulsion. Adjust seasoning to your taste.
  • Add the shrimp & tomatoes to the zoodles & pour the dill dressing over and mix with clean hands to combine.
  • Divide the shrimp zoodles between two serving bowls. 
  • Chop remaining 1 tbs of dill and sprinkle over as a garnish.
  • Serve immediately.


Serving: 1/2 portion | Calories: 597kcal | Carbohydrates: 13g | Protein: 67g | Fat: 33g | Fiber: 4g | Sugar: 7g