Creamy Basil Zucchini Noodles with Shrimp
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Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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
  1. To make sauce, combine the sauce ingredients in a blender (basil, olive oil, garlic, salt, pepper, water, lemon juice) and blend until smooth.
  2. 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.
  3. 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.
  4. 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/