Roasted Shrimp in Spicy Green Sauce

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 generous servings
Author Karen Gibson


for the shrimp

  • 6 cloves garlic peeled
  • 1/4 cup extra virgin olive oil
  • 4 scallions trimmed and chopped
  • 1/2 heaping cup flat-leaf parsley leaves and tender stems
  • 1/2 serrano or jalapeno chili pepper seeds and ribs removed
  • 1 lemon zested and juiced
  • 1 pound shrimp peeled and deveined
  • 1/4 cup white wine or shrimp or chicken stock
  • a few pinches of crushed red chili flakes optional
  • salt and pepper to taste

for the zoodles

  • 1 pound zucchini ends trimmed
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning blend or Chef's Shakes


for the shrimp

  • Preheat oven to 450°F.
  • Add garlic and oil to a food processor and blend until smooth, stopping to scrape down the sides as necessary. Add the scallions, parsley, chili, a big pinch of salt, 1/2 teaspoon lemon zest and about half of the lemon juice, and pulse until minced.
  • Season the shrimp with a little salt and pepper, and toss with the green sauce. Scrape into a medium roasting pan and pour in the white wine or stock. Roast in the oven for 8 to 10 minutes. Sauce will be bubbly and shrimp pink and opaque.

for the zoodles

  • While the shrimp cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat.
  • Use a spiral slicer or a serrated vegetable peeler to create "noodles" from all of the zucchini. Saute the zucchini for 5 minutes, tossing gently. Season with salt, pepper, and the seasoning blend. Remove from heat.


  • To serve, pour the shrimp and sauce over the zoodles in the pan (or, if you're feeling fancy, transfer the zoodles to a serving plate and spoon the shrimp and sauce over top). Drizzle with the remaining lemon juice and sprinkle the dish, conservatively, with crushed red chili flakes, if using.