Cracked Black Pepper Shrimp with Caprese Zucchini Noodles

August 15, 2013 by Kari Karch

Learn how to make this delicious cracked black pepper shrimp with caprese zucchini noodles recipe from the Kenmore in-house chef Kari Karch!


preparation time
0 mins

cook time




2 large organic zucchini

3 vine-ripe tomatoes quartered

2 teaspoons sea salt ( I prefer Maldon) divided

1 pounds large tiger prawn shrimp

1 tablespoons extra virgin olive oil

1 tablespoons cracked black pepper

1 teaspoons garlic powder

0.13 teaspoons cayenne pepper

3 tablespoons basil torn

0.25 pounds fresh mozzarella cheese diced

1 teaspoons red wine vinegar


Preheat an oven to 450*. Using a mandolin, slice the zucchini into thin strips and stack together. Using a sharp knife, cut into thin strips to resemble noodles (you can also use a noodle stripping tool available at specialty stores.) Place the 'noodles' in a bowl and toss with one teaspoon of sea salt. In another small bowl, toss the tomatoes with the remaining teaspoon of sea salt. Let both bowl sit out at room temperature while you make the cracked black pepper shrimp. Line a sheet tray with aluminum foil and toss shrimp with olive oil, pepper, garlic powder, and cayenne. Spread in an even layer and bake for 5 minutes or until shrimp is pink. Remove and let cool. Rinse and drain zucchini noodles. Place noodles back on the sheet tray & put in the oven 3 mins to dry them out. Place into a serving bowl and top with tomatoes, mozzarella cheese, basil, and vinegar. Top with shrimp and season for extra flavor. (I like to drizzle a little truffle oil to give it a nice flavor.)

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.