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Spicy Shrimp + Zucchini Noodle Soup
This soup is ready in just a few minutes…with SO MUCH flavor! You’re going to want to double or triple this recipe.
Makes 2 servings
Ingredients:
- 2 medium zucchini, spiralized
- 2 Tbsp harissa paste/roasted red pepper paste
- 2 fresh garlic cloves, minced
- 14 ounces coconut milk
- 2 cups vegetable/chicken stock
- 8 ounces large shrimp, from a sustainable source
- a small bunch of cilantro, chopped
- fresh lime wedges
- 1 red chili, sliced (optional)
Instructions:
Heat a pan over medium high heat, add 1 Tbsp of olive oil, garlic and shrimp.
Cook the shrimp for about 3-4 minutes, until pink on all sides. Season with sea salt and pepper and set aside.
In the same pan, add the harissa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir and simmer for 2 minutes.
Add the shrimp and heat through.
Place the raw zucchini noodles in two separate bowls, ladle hot soup over, and top with cilantro, fresh lime wedges, and chilis.
Serve hot!
Enjoy!
❤Rachel
This Spicy Shrimp + Zucchini Noodle Soup is Quick to Make and Has Major Flavor!
Ingredients
- makes 2 servings
- 2 medium zucchini, spiralized
- 2 Tbsps harissa paste/roasted red pepper paste
- 2 fresh garlic cloves, minced
- 14 ounces coconut milk
- 2 cups vegetable/chicken stock
- 8 ounces large shrimp, from a sustainable source
- a small bunch of cilantro, chopped
- fresh lime wedges
- 1 red chili, sliced (optional)
Instructions
- Heat a pan over medium high heat, add 1 Tbsp of olive oil, garlic and shrimp.
- Cook the shrimp for about 3-4 minutes, until pink on all sides. Season with sea salt and pepper and set aside.
- In the same pan, add the harissa paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and stock, stir and simmer for 2 minutes.
- Add the shrimp and heat through.
- Place the raw zucchini noodles in two seperate bowls, ladle hot soup over, and top with cilantro, fresh lime wedges, and chilis.
- Serve hot!
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