When I first started this lifestyle I’m shocked that I didn’t burn down the kitchen… I was extremely unexperienced in the kitchen. I have significantly improved and become more comfortable in the kitchen since then and get really excited that I can come up with my own recipes. Although some of those recipes aren’t great (shout out to my husband for still eating them), they too are getting better. This particular recipe came from a shrimp craving that I had and my newfound love for zoodles and it turned out delicious! I’m excited to share this one with y’all! Let me know what you think in the comments!
Shrimp (I bought uncooked peeled and deveined wild caught shrimp from TJ’s)
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp himalayan salt
1/8 tsp cayenne pepper
1 tsp of avocado oil
1 large zucchini, spiralized or 1 bag pre-spiralized zoodles
2 Tbsp olive oil
1 garlic clove, grated
1/2 tsp grated fresh ginger
2 Tbsp coconut aminos
Shiitake Mushrooms, sliced
Stir all spices together in a small bowl. Place shrimp in a larger bowl and add mixed spices. Coat the spices over the shrimp until mixed evenly.
Heat a skillet over medium-high heat with 1 tsp of avocado oil. Once hot, add the shrimp to the skillet and sear on both sides until completely cooked through.
Remove shrimp from skillet and set aside.
In same skillet add 2 Tbsp Olive Oil and sliced mushrooms. Cook, stirring often so the mushrooms don’t stick to the skillet until soft (2-3 minutes).
Add water if the pan looks dry and add ginger & garlic. Saute for 30 seconds.
Add the zoodles and coconut aminos. Toss to combine.
Add shrimp. Toss to combine.
*This dish is also very delicious with a clean marinara sauce.