*Zucchini noodles can be made beforehand and stored in the refrigerator for up to 3 days.
PEEL the zucchini with a regular peeler if you do not have a spiralizer. Then using a julienne peeler, make long slices along one side of each zucchini until you get down to the seeded core. Rotate the zucchini and continue to peel until you’ve done all four sides. Set the noodles aside. You can toss the core or cook it with the noodles.
ADD 2 cups of water to a large pot over medium-high heat and bring to a boil while you begin cooking the shrimp.
COAT a large skillet over medium heat. When the skillet is hot, add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the shrimp, toss to coat with the onion and garlic, and cook stirring, for 2 minutes. Add ¼ cup water to the skillet and cover with a lid. Cook until the shrimp form the shape of a “C”, 4 to 6 minutes. Transfer to a serving bowl and season with salt and pepper.
AFTER you add the water and cover the shrimp, place a colander or steamer inside the large pot of boiling water. Add the zucchini noodles, cover and steam until the zucchini is al dente in texture, 2 to 3 minutes. Drain the “ zoodles “ and transfer to a serving dish or individual plates.