Recipe: Garlic Shrimp on Yellow Squash Noodles

recipe: Pizza and Pasta

One of my favorite things about using my vegetable spiralizer is trying new veggie combinations. I have had soups with celery root A.K.A  Celeriac but had never cooked with it myself. Don’t judge a book by it’s cover. This rather unattractive veggie is lower in carbs than potatoes and has a nice subtle delicious nutty flavor. In this recipe I used beautiful shrimp cooked in garlic, and dill on a bed of yellow squash and celery root noodles. This meal is simple, light, and really tasty. The textures of these two veggies when sliced with blade #3 creates soft ribbons of veggie noodles that make the perfect nest for this savory shrimp recipe.

Total Time: 30 minutes

Yield: 2 serving(s)


  • 4 yellow squash peeled
  • 1 celeriac root (celery root) peeled
  • ½ yellow onion diced
  • 3 cloves fresh garlic minced
  • ½ pt cherry tomatoes (approx. 10)
  • 2 tbsp fresh dill
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 lemon juiced
  • ¼ tsp salt
  • ½ tsp black pepper
  • ½ cup water
  • 1/2 tsp crushed red pepper
  • 1 lb peeled devined shrimp with tails removed


  1. Trim ends of summer squash and celery root and spiralize veggies using blade #3 to create ribbon like veggie noodles.
  2. Heat olive oil in a large pan and sautee garlic, onion, salt, pepper, spiralized squash and celery root for approx 3 minutes.
  3. Add shrimp, lemon juice, tomatoes, water, and crushed red pepper. Cook another 3-5 minutes until shrimp are cooked and plate on two plates. Garnish with extra dill.

Nutrition Information Per Serving

Serving Size: 2

444 calories, 14 grams of fat, 52 grams of protein, 29 grams carbs, 6 grams fiber

*I use the Paderno Spiral Vegetable Slicer!

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