If spiralized zucchini never seemed like an adequate pasta alternative before, maybe this recipe will convince you. Lathered in bright citrus flavors and topped with shrimp, the zoodles are every bit as tasty as real spaghetti but with none of the gluten and a fraction of the carbs.
1 pound peeled, uncooked shrimp
1 teaspoon garlic powder
½ teaspoon sea salt
1 tablespoons coconut oil
1 very large zucchini (or 3 medium) spiraled or julienne sliced
zest of ½ a lime
juice of 1 lime
zest of ½ a lemon
juice of 1 lemon
¼ cup olive oil
¼ teaspoon sea salt
3 clementines, peeled and separated
¼ cup basil leaves, roughly chopped
pinch of black pepper
Place a large saute pan over medium heat, add coconut oil.
While pan is heating up, pat shrimp dry with paper towels then sprinkle with garlic powder and salt. Place in hot pan and cooked on both sides for about 2-3 minutes per side.
Once shrimp are done cooking, remove and set aside in a glass bowl.
In the pan still over medium heat, add zucchini noodles and toss for 2-3 minutes just to get the zucchini tender. Then place in bowl with shrimp.
Lastly, in a small bowl, whisk together zest, juice, olive oil, and salt.
Pour over shrimp and noodles, then fold in clementines and basil.
Place in refrigerator to let cool for an hour.
Add a pinch of black pepper before serving