Creamy Basil Zucchini Noodles with Shrimp is a light and healthy dish, naturally gluten free, perfect for those light summer meals. It’s also Whole 30 Compliant!
Creamy Basil Zucchini Noodles with Shrimp is easy to make, can be enjoyed warm or cold and fits within several dietary restrictions.
Summer is interesting. I alternate between stuffing my face with summertime splurges (i.e. barbecue or ice cream) and super light, healthy food to compensate. Whatever the case, I think it works.
I am not big on avoiding foods as I don’t believe food groups are “bad” for you. However, a lot of people have dietary restrictions causing them to avoid certain foods. I find this dish work for many people- no dairy, no gluten, no meat, it’s not spicy, not acidic, just clean light flavors and ingredients.
The only negative for me is that it’s not something my kids will eat, but honestly I don’t mind that sometimes (more leftovers for me and my husband).
I like making this for dinner when I feel like I have splurged a bit too much.
Zucchini noodles are so easy to make with this nifty spiralizer (<<that is the exact one I have). While they certainly don’t taste like pasta, they give you the illusion that you are filling up on something a bit heartier than vegetables.
With this recipe, I salted the zucchini strands first to draw out some of the moisture. Then I stored them in the fridge for two days until I was ready to use them. They held up great! I might need to start doing that as part of meal prep.
Even with the salting, the zucchini will release moisture in the pan so the sauce will be liquidy but it doesn’t bother me. I just wanted to prep you for that.
Looking for other spiralized recipes? Try one of these:
- Zucchini Noodles With Turkey Marinara
- Pork Chops With Apple, Fennel and Thyme
- Sweet Potato and Zucchini Bake With Goat Cheese
- Zucchini Hash with Farm Fresh Eggs
What are your thoughts on zucchini noodles?
- 4 small to medium zucchini, ends cut and spiralized
- 1 lb extra large shrimp, peeled and deveined
- 2 cloves garlic minced
- ⅓ cup full fat coconut milk (from a can)
- ⅓ cup basil, minced for topping
- For the basil sauce:
- 2 cups packed basil leaves
- 2 cloves garlic, roughly chopped
- ⅓ cup olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons water
- ½ tablespoon lemon juice
- To make sauce, combine the sauce ingredients in a blender (basil, olive oil, garlic, salt, pepper, water, lemon juice) and blend until smooth.
- To prepare zucchini, spiralize and place zucchini noodles in a colander (I use kitchen scissors to cut a few times through the long strands so they are easier to work with). Sprinkle with salt (about ½ teaspoon) and let sit for ~20 minutes. Rinse and pat dry- either store in a bowl with a paper towel underneath or proceed with recipe.
- To cook the dish: heat ½ tablespoon of coconut oil to medium heat. Add shrimp and garlic, sauté for a few minutes, flipping shrimp when the start to turn pink. Add zucchini noodles (before shrimp are all the way cooked through), then add coconut milk and ¼ cup of the basil sauce.
- Using tongs, continuously toss the zucchini and shrimp until everything is well coated. Let noodles cook for 2-3 minutes (they will still be firm). Add a pinch of salt and pepper. Remove from heat, transfer to a serving bowl and garnish with fresh minced basil, lemon wedges and red pepper flakes (optional).