Garlic Shrimp Zoodles
These garlic shrimp zoodles are so incredibly delicious. My husband who doesn’t even like shrimp loves this dish. Not only does this meal look very pretty, but it is also very healthy. It is a great combination of protein, healthy fats, starches, tons of veggies and herbs, and of course fresh garlic. So if you are struggling to get enough vegetables in a day, or are bored of the usual veggie options, this dish is for you.
Garlic shrimp zoodles are easy and quick to make and I would have included it in my e-book “Quick and Healthy – easy home cooking for busy people”, but I ended up deciding against it because you do need a spiralizer. If you don’t already have one and you like vegetable noodles, I recommend getting one. There are tons of different models out there in all price ranges, but you can get a really cheap one where you have to do the work yourself. It is not that hard, but if you have problems with your wrists it is easier to get one that does the work for you.
Tips for cooking your garlic shrimp zoodles:
I included sweet potato noodles into the recipe to make it more filling, but feel free to use your favorite spiralized vegetables. Since the sweet potato noodles do need a little longer to cook, I start out by frying those first. Zucchini noodles, or also called zoodles, will shrink when they are fried. I, therefore, use 2 zucchinis and fry them in batches.
You can use either fresh or frozen shrimp. Make sure to defrost the shrimp if they were previously frozen. If you forgot, running a bit of lukewarm water over the shrimp can help.
As always I encourage you to experiment with your favorite ingredients and what you currently have on hand.
Garlic Shrimp Zoodles
- 2 zucchinis
- 1 sweet potato (small)
- 2 cloves garlic
- 1 Tbsp extra virgin olive oil
- 1 tsp avocado oil
- 20 shrimps
- 1/2 lemon, squeezed
- 1/2 cup coconut cream
- 2 Tbsp parsley
- 2 Tbsp cilantro
- sea salt and pepper omit pepper on AIP
- Use a spiralizer to make the zucchini and sweet potato noodles. You can peel the sweet potato beforehand if you like. Peel and mince the garlic. Wash and chop cilantro and parsley.
- Heat olive oil in a large pan over medium heat. Add sweet potato noodles and fry for about 2 minutes on each side. Make some room in the pan and add half of the zucchini noodles, toss and fry for about 2 minutes each side. Place the first batch of zucchini noodles on a plate (the sweet potato noodles stay in the pan, make sure to toss them as well)and fry the rest of the zucchini noodles until cooked through, for about 2 minutes each side. Add the first batch back in, toss, season with salt and pepper. The sweet potatoes noodles should be fork tender.
- In the meantime heat avocado oil in a small pan over medium heat. Season the shrimp with salt on both sides. Add shrimp and garlic and fry until slightly golden on both sides.
- Add coconut cream and lemon juice, bring to a boil until the sauce is thicker and season with salt and pepper.
- Serve shrimp and sauce over the vegetables noodles and sprinkle with parsley and cilantro.