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Creamy Shrimp & Zoodles

Ingredients

  • 1 1/2 lbs raw peeled and deveined shrimp
  • 2 garlic cloves minced
  • 1 small yellow onion sliced
  • 1/2 lb. button mushrooms chopped
  • 2 Tbsp + 1 tsp avocado oil coconut oil, or olive oil
  • 1/2 cup low sodium vegetable or chicken broth
  • 1/2 cup coconut cream
  • 1/4 cup almond or coconut flour
  • 2 cups fresh baby spinach
  • 4 small yellow squash or zucchini, sliced into noodles using a Spiralizer

Instructions

  • Heat 2 Tbsps oil in a large skillet over medium-high. Salt and pepper the shrimp. Place shrimp the in the hot skillet. Cook for about 2 minutes per side, or until translucent.
  • Remove shrimp from the skillet and set aside.
  • In the same pan, heat 1 tsp oil then add garlic, onions, mushrooms. Saute until golden, about 4 minutes. Remove from pan and set aside.
  • Turn the heat to medium-low. Add broth & cream. Bring the sauce to a boil and return to medium-low heat. Add flour, and whisk briskly until incorporated. Add spinach, and raw squash noodles & let the sauce gently bubble for about 3 minutes. Add cooked shrimp back into the pan along with all of the pre-cooked veggies.
  • Combine gently, cover and let rest (with the heat off for about 4-5 minutes.)
  • Sprinkle with fresh chopped parsley, and/ or parmesan cheese.