Shrimp Zoodles with Roasted Red Pepper Sauce – this recipe is a win all around, I promise! It’s whole 30 compliant, paleo friendly and comes together in 20 minutes.
I have a love-hate relationship with zucchini. Before summer, I love it! Towards the end of summer, I’m just not that into zucchini’s anymore… Anyone else feel the same way? There is only so many breads, sides & zoodle dishes you can make before you realize you’re still eating zucchini, all the time. Anyways, since we’re pre-summer currently, I’m loving zucchini! Hopefully you are too – comment below if love or hate!
This Shrimp Zoodles with Roasted Red Pepper Sauce comes together fast & you probably already have everything in your house! If you keep shrimp in the freezer (like I do) just run them under cold water to unthaw. Enjoy!
Shrimp Zoodles with Roasted Red Pepper Sauce - this Whole30 compliant and Paleo friendly dish comes together within 20 minutes! It's super easy, delicious and you probably already have all the ingredients in your fridge & freezer!
- 1 clove garlic
- 1/4 cup nutritional yeast
- 1/4 small onion, chopped
- 1 cup roasted red pepper strips
- 1 tbsp red pepper flakes
- 1 tbsp lemon juice
- 1/4 cup extra-virgin olive oil [EVOO]
- 2.5 tsp avocado oil, divided into 1 tsp and 1.5 tsp
- 1 lb 60/90 raw shrimp, peeled and deveined
- 4-6 zucchinis, spiralized [24 oz if purchasing pre-spiralized]
- salt, to taste
- parlsey [optional topping]
-
Add roasted red pepper sauce ingredients (except EVOO) to a food-processor. Turn on and slowly pour in EVOO, blend until smooth. Set aside
-
Spiralize zucchini and set aside. Rinse shrimp and place in bowl. Put 1 tbsp of roasted red pepper sauce into the bowl with the shrimp and mix well. Let sit for 3 minutes
-
Heat avocado oil in a large non-stick pan over medium heat. Once hot, add shrimp in one layer to pan. Cook 2 minutes, flip, cook another 1-2 minutes or until cooked through, check to ensure shrimp is cooked! [Adjust cooking time based on the size of your shrimp, if different than recommended]. Remove shrimp to a separate plate
-
In the same pan, add remaining 1.5 tsp avocado oil. Add zoodles and 1 tbsp of roasted red pepper sauce, cook 5-7 minutes. If water comes out, drain water and place the zoodles back into the pan. Add desired amount roasted red pepper sauce, shrimp and toss. Serve, top & enjoy!
Depending on sauce preference, you may have leftover roasted red pepper sauce - use it on scrambled eggs or hamburgers!
