Description
Zoodles plus shrimp plus lime plus cilantro, all in a cozy bowl of gluten-free, grain-free, paleo goodness? Get out! No, it’s true. And it gets even better because this bowl of shrimp and zoodles also includes cilantro, green onion, garlic, and lime! Whaaat? Yes. All of this amazingness in just one tiny bowl.
Ingredients
- ¼ cups Olive Oil, Divided, More If Desired
- ⅛ teaspoons Sea Salt
- 6 cloves Garlic, Divided
- 1 pound Shrimp, Precooked (pink) And Deveined
- 1 Large Zucchini, Julienned
- ½ cups Green Onions, Sliced
- ½ cups Cilantro, Minced
- 2 Tablespoons Lime Juice
- Pepper To Taste
Preparation
Pour ⅛ cup of olive oil in skillet (set aside remaining olive oil, which will be used for the zoodles) and add the sea salt.
Press 3 cloves of garlic and add to olive oil, still sautéing over a medium heat to warm up the ingredients. Add shrimp and sauté for about 6–10 minutes, or until shrimp are warmed and evenly covered in the olive oil mixture. Scoop the shrimp out of the skillet and transfer to a lidded bowl to keep warm.
In the same skillet, add remaining ⅛ cup olive oil and julienned zucchini. Using a fork, separate the zoodles and toss them in the skillet to evenly coat them with the olive oil mixture. Do not overcook the zoodles. They will quickly go from freshly crisp to mushy in a matter of minutes. I cook for just a minute or two before adding the remaining ingredients.
Add green onions, cilantro, and lime juice to the skillet, tossing and separating with a fork to evenly distribute them among the zoodles. (If you have trouble mixing these last ingredients in with the zoodles, do not continue to cook them over the heat. Remove the skillet from the heat and toss the zoodles, onions, and cilantro with a fork. This will prevent the zoodles from being overcooked.)
Remove from heat and transfer zoodles to bowls. Top with shrimp and sprinkle with pepper.
