Zoodles with Shrimp

Ingredients

• 1 slice whole grain toast
• 3 tbsp olive oil
• 3 stems basil
• 4 small zucchini (200 g each)
• 400 g cherry tomatoes
• 300 g shrimp (peeled and deveined)
• 2 tbsp chili sauce
• Salt
• Pepper

Instructions

1. 1.

   Toast the bread in a toaster until golden brown, drizzle with 1 tbsp oil and crumble finely. Wash the basil, pat dry, remove leaves, set aside some for garnish; chop the rest and mix into the crumbs.

2. 2.

   Clean, wash, and trim the zucchini ends. Spiral‑cut the zucchini into thin, long ribbons. Clean and wash the tomatoes. Rinse the shrimp and pat dry.

3. 3.

   Heat the remaining oil in a pan over high heat. Sauté the shrimp, turning frequently, for 2 minutes. Add the tomatoes and chili sauce, cook on medium heat for 2–3 minutes, seasoning with salt and pepper.

4. 4.

   Cook the zucchini noodles in boiling salted water for 1–2 minutes. Drain well and arrange on a plate. Top with the shrimp and tomatoes, then sprinkle with crumbs and basil leaves before serving.