Shrimp Zoodles Parmesan for Two

Shrimp Parm Zoodles For Two

We love this lightened up shrimp Parmesan recipe because it is as delicious and high protein as it is healthy and filling. This is a perfect bariatric friendly meal. Enjoy in confidence!


For the Shrimp:
8 oz peeled and deveined jumbo shrimp
fresh black pepper, to taste
1 large egg, beaten*
3 tbsp whole wheat Italian seasoned breadcrumbs
1 tbsp panko crumbs
1 tbsp grated parmesan cheese
olive oil cooking spray

For the Zoodles:
1 tsp olive oil
2 cloves garlic, crushed with the side of a knife
1 1/4 cups crushed tomatoes, I always use Tuttorosso
Kosher salt and pepper, to taste
2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
1 oz shredded mozzarella cheese (I love Polly-O)


*Preheat oven to 450°F. Spray a baking sheet with cooking spray.
Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.
*Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though.
*In a large oven safe skillet heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.
*Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.


Servings: 2, Size: 5 shrimp, 1/2 zoodles
Calories: 375
Protein: 37 grams
Carb: 27 grams
Fat: 13 grams

Chef’s Tips
“This is an easy, light and delicious shrimp dish made in under 30 minutes!
I love shrimp parmesan and make it often at home because it’s so much healthier to make it yourself. Rather than frying the shrimp like you’d get from a restaurant, I bake them in the oven until golden.
You’ll only use half the egg so the nutritional info reflects 1/2 large egg.
Disclosure: This post was sponsored by Tuttorosso Tomatoes. A natural fit as they have always been my favorite choice of canned tomatoes. The Paderno Vegetable Spiralizer is my choice for making zoodles!”