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!
Ingredients
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
Instructions
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.
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).
Recipe by Nutritious Eats at https://www.nutritiouseats.com/creamy-basil-zucchini-noodles-with-shrimp/