Here’s another version of cooking zucchini noodles with shrimp.
Grass-fed butter (optional)
Just toss all ingredients together in a skillet on medium-low heat. Stir everything together until noodles, cheese and butter have soften up and sauce has formed. Nothing was measured here. Be creative and it all depends on quantity you have available. I had 3 large zucchinis, 1 lb. of shrimp and half box of tomatoes. I added 2 tsps of pesto, 1 tsp of minced garlic, 1 tb of goat cheese and 1 tb of butter.
Here’s a quick and easy recipe perfect for summer days. It can be an appetizer or paired with zucchini noodles, spaghetti squash or sweet potatoes for a complete meal.
3-5 large tomatoes
1.5 lbs shrimp peeled and deveined.
3 tbsp olive oil
3 tbsp minced garlic
2 tsp lemon juice
1/2 cup fresh parsley I used dried parsley flakes to taste
1 cup feta cheese
Pepper to taste
Preheat oven to 425. Place chopped tomatoes in baking dish. Add olive oil, garlic and pepper, toss. Bake for 20 mins on top rack.
Take out and toss in shrimp, lemon juice, parsley and feta cheese.
I bought cooked shrimp so the dish was ready to serve. If you get uncooked shrimp, place back in oven for another 15-20 mins or until shrimp are fully cooked.
Here’s a quick but tasty recipe for shrimp scampi. Enjoy!!
1 pound of shrimp, peeled and deveined
butter- I used ghee or you can use grass fed butter
4 cloves of garlic, minced or grated
red pepper flake
salt and pepper
1/2 cup of chopped fresh parsley
zest of half a lemon (1/4 cup)
juice of 2 lemons
lemon slices, from half a lemon
To view Method go here.
Serve over spaghetti squash.
Coconut shrimp has to be one of my favorite dishes. I can’t believe it’s taken me this long to try this recipe. Better late than never! I will definitely be making more of these. To see original recipe go here.
3 large egg whites
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
-Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
-Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
-Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
-Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5 – 6 minutes or until the coconut is golden brown and the shrimp are bright pink.
Paleo Shrimp Delight
2 pounds jumbo shrimp
1 tbsp freshly squeezed lime juice
2 tbsp extra virgin olive oil
1 garlic clove, minced
4 small plum tomatoes, seeded and sliced into very thin wedges
1/2 cup shredded fresh basil
1 lime, quartered
Heat oil in skillet over medium flame. Add garlic and cook for 30 seconds. Layer with shrimp and cook for 2 minutes; turn once. Add tomatoes and cook for 2 minutes; stir at halfway point. Garnish with basil and lime quarts.