← Replies in Zucchini Noodles with Garlic Shrimp Recipe

I appreciate your perspective. Acidity is something you kind of have to do by taste, though, as you pointed out. Some lemons are extra juicy, but mild, and others can be scant on juice or even bitter. If you find lemon to sharp, in general, you might want to consider using white wine or rice vinegar instead. The frozen zucchini noodles might have turned you off. The tend to be rather soggy and bland. I use them in a pinch, but I'm more likely to forgo the whole spiralizing thing and just run a vegetable peeler down the squash and use ribbons of fresh zucchini instead. But even then, if all you have are baseball bat zucchinis, they're going to be spongy and tasteless, so maybe make zucchini bread instead. I like the Cajun seasoning idea! I'm definitely going to try that next time.