Paleo Shrimp Zoodles (Zucchini Noodles)
Sometimes healthy eating can feel like you’re having to relearn everything you’ve ever known about cooking, and can take all of your favorite go-to recipes completely off the table. However, with just a couple easy swaps this Gluten-free & Paleo Shrimp Zoodles recipe is a perfect (healthy!) alternative to a shrimp scampi.
It’s taken a lot of trial and error to really perfect zoodles (zucchini noodles) for our family, but now that we’ve figured out our preferred method, they have become a staple.
Using them takes no more time than pasta, there’s just a bit more prep work that goes into shredded the zucchini, which there are several awesome tools for nowadays. (But I still prefer my handheld Y-shredder.)
This Shrimp Zoodles recipe delivers the flavor without butter, cream, or pasta – letting you enjoy a delicious meal knowing that you’re getting a good amount of protein and veggies without any
Ingredients to Make Gluten-free & Paleo Shrimp Zoodles
- 1 cup shrimp
- 2 Tablespoons lemon juice
- 2 large zucchini, spiralized
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, plus more for serving
- ½ chopped spinach
- 2 teaspoons fresh parsley, chopped
- Olive oil, for finishing
- Salt and pepper, to taste
Tip: If you want thicker noodles, you can steam them in a collander set over boiling water for 5 minutes. We prefer them just pan fried.
Kitchen Tools You May Find Helpful:
- Spiralizer
- Sharp knife
- Frying pan
- Cutting board
How to Make Gluten-free & Paleo Shrimp Zoodles
Using your chosen vegetable spiralizer, peel your zucchini into spirals. I like a simple Y-cutter version for the small amount of storage it takes up and the ease of cleaning, but some people prefer quicker methods.
Optional: If you like your zoodles steamed, do it now. I like mine simply pan-cooked.
In a skillet over medium-high heat, heat a Tablespoon of olive oil, then add the shrimp and garlic. Sprinkle some the salt and pepper.
Cook until pink or 3-5 minutes per side.
Add the spinach and zucchini noodles, mix and cook for 2 additional minutes.
Stir in the 1/2 cup Parmesan cheese and cook until melted, about 2 minutes. Sprinkle on lemon juice to finish.
Top with the parsley and additional Parmesan.
Serve and enjoy.
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Ingredients
- 1 cup shrimp
- 2 Tablespoons lemon juice
- 2 large zucchini, spiralized
- 2 garlic cloves, minced
- 1/2 cup Parmesan cheese, plus more for serving
- ½ chopped spinach
- 2 teaspoons fresh parsley, chopped
- Olive oil, for finishing
- Salt and pepper, to taste
Instructions
- Using your chosen vegetable spiralizer, peel your zucchini into spirals. I like a simple Y-cutter version for the small amount of storage it takes up and the ease of cleaning, but some people prefer quicker methods.
- Optional: If you like your zoodles steamed, do it now. I like mine simply pan-cooked.
- In a skillet over medium-high heat, heat a Tablespoon of olive oil, then add the shrimp and garlic. Sprinkle some the salt and pepper.
- Cook until pink or 3-5 minutes per side.
- Add the spinach and zucchini noodles, mix and cook for 2 additional minutes.
- Stir in the 1/2 cup Parmesan cheese and cook until melted, about 2 minutes.
- Sprinkle on lemon juice to finish.
- Top with the parsley and additional Parmesan.
- Serve and enjoy.
Do you try to eat gluten-free? What recipes would you like to see us make gluten-free next?
For more delicious gluten-free recipes the whole family will love, check out:
