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Recipe Blog

GARLIC SHRIMP WITH SUN DRIED TOMATOES AND ZOODLES

Melanie Mineau

GARLIC SHRIMP WITH SUN DRIED TOMATOES AND ZOODLES

I made this delicious shrimp and zoodles recipe for dinner last night and after posting it on my Instagram stories, I received several requests to share the recipe. Next time, I'll be sure to take lots of photos of the steps. This dish is super easy to make though and I used spices I already had in my pantry, which many of you will likely already have in your spice collection as well. 

I'm all about low-carb dishes these days, since I try to track my macros daily. I eat most of my carbs in the morning, whether it's toast, a luna bar, a banana, or yogurt. By the time dinner rolls around I usually don't have lots of carbs left. That's when I opt for zoodles! If you aren't tracking your carbs though or need more carbs, you can easily swap the zoodles for a healthier pasta (almond flour, veggie, etc.).

I hope you guys enjoy this recipe. If you end up trying it, let me know in the comments down below!

WHAT YOU NEED

Avocado oil

Cooking spray (I like to use coconut oil cooking spray)

Shrimp

Spiralized zucchini (I like to keep it simple and get the pre-packaged fresh spiralized zucchini)

Sundried Tomatoes

Basil

Garlic

Red pepper flakes

Fresh ground pepper

Fresh parmesan cheese

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GARLIC SHRIMP WITH SUN DRIED TOMATOES AND ZOODLES
This dish is the perfect mixture of garlic and spice. The zoodles are a great swap for traditional pasta and will leave you feeling full, without having to consume all those extra carbs! Bonus: You can cook this in under 20 minutes!
Ingredients
  • 3 tablespoons avocado oil
  • coconut cooking spray
  • 1 lb. shrimp (medium, peeled and deveined)
  • 2 containers or 2 spiralized zucchini
  • 2 teaspoons basil
  • 1 tablespoon minced garlic
  • 1 teaspoon (add more if you like it spicier) red pepper flakes
  • Sprinkle to taste fresh ground pepper
  • 2 tablespoons fresh parmesan cheese
  • 3 ounces sun-dried tomatoes
Instructions
1. In a large skillet, heat the avocado oil and garlic over medium heat2. Let the garlic cook for a few minutes until fragrant3. While the garlic is heating, place another large skillet on medium heat for the zoodles4. Add shrimp into the skillet with the garlic5. Add in the basil, red pepper flakes, sun-dried tomatoes and fresh ground pepper to the shrimp skillet6. While the shrimp are cooking (about 5 mins--you'll know they're done when they're totally pink), spray your cooking spray on the second skillet7. Add your zoodles to the second skillet that you just sprayed8. Cook the zoodles (really you're just blanching the zoodles) for 3-5 minutes9. Once zoodles are cooked al dente, place them in a pasta strainer in the sink to remove excess moisture10. Take the zoodles and place them on some folded paper towels and press lightly to get rid of additional moisture, because nobody wants watery zoodles ;)11. Divide the zoodles into 2-3 servings and top with the shrimp and sun-dried tomatoes. You can leave the oil in the pan or add to the zoodles for more flavor12. Top each serving with fresh parmesan cheese13. Enjoy while warm! 
Details
Prep time: Cook time: Total time: Yield: 3-4 servings