Then stir the raw shrimp into the mixture and set aside to marinate. In a medium mixing bowl, add the avocado oil, honey (omit the honey if doing Whole30 and replace with coconut aminos), garlic, ginger and red pepper flakes and stir to combine.Sign up here to have recipes and cooking tips sent right to your inbox! Print To make this recipe Whole30, omit the honey and add in 1 Tablespoon of coconut aminos in it’s place.ĭid you enjoy this recipe? I’d love for you to give it a star rating ★ below and leave a comment. Top with bacon, green onion, jalapeno slices and sesame seeds. Serve by dividing the zucchini noodles and shrimp between 4 bowls and pour the sauce over top the zucchini and shrimp.Then add in the cilantro leaves and stir. Remove the skillet from the heat and stir in the lime zest and lime juice.Stir to combine and bring the liquid to a boil and cook for 3-5 minutes. To the same skillet, add the coconut milk, water, spinach and fish sauce.Remove the shrimp from the skillet and set aside on a plate.Add the retained marinade and continue cooking the shrimp for another minute.Season the shrimp with a pinch of salt and pepper and cook until the shrimp are pink, about 2 minutes on each side.Using a slotted spoon or tongs transfer the shrimp from the marinade to the same skillet the bacon was cooked in.Transfer the bacon to a paper towel lined plate while leaving the bacon fat in the skillet.Add the bacon to a large skillet over medium heat and cook for about 5 minutes until the fat has rendered and the bacon is cooked.Place the zucchini noodles in a colander and set it in the sink or on a plate then sprinkle the noodles with a few pinches of salt and allow them to sit while cooking the rest of the dish.In a medium mixing bowl, add the avocado oil, honey (omit honey if doing Whole30 and replace with coconut aminos), garlic, ginger and red pepper flakes and stir to combine.The base of this recipe is coconut milk and so much flavor is added through the use of garlic, ginger, fish sauce and lime zest and juice! It’s such a healthy easy dish to make that eats just like comfort food!
This recipe is a play on a saucy healthy shrimp scampi! The zucchini noodles (also called zoodles) take the place of traditional pasta and add in more veggies to this dish. This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. The zucchini noodles don’t require cooking at all and this whole meal cooks easily in 15 minutes! It’s truly a weeknight staple recipe. In this dish the shrimp are quick marinated in avocado oil, honey, garlic, ginger and red pepper flakes. They cook in only a couple minutes and pair well with many flavor combinations. Shrimp is one of my favorite ways to make a quick and easy healthy dinner.
#ZOODLES WITH SHRIMP FREE#
This is a delicious one pot family meal that is whole30 adaptable, paleo, low-carb, gluten free and dairy free. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Shrimp with Zucchini Noodles is a quick and easy flavorful healthy dinner for any night of the week! Made with a saucy Thai inspired broth and packed with the fresh flavors of garlic, ginger and lime. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients.
Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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