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Creamy Tuscan Shrimp with Zesty Zucchini Spirals

A nourishing and light dish that can be served as a main course, our Creamy Tuscan Shrimp with Zesty Zucchini Spirals is dairy-free, Paleo and Whole30 compliant. Savor the flavors of a tangy, coconut milk-based Italian sauce mixed with fresh, succulent shrimp served over zesty zucchini noodles.
4
35 min
TOTAL TIME
361
CALORIES
$3.17
PER SERVING
Creamy Tuscan Shrimp with Zesty Zucchini Spirals
Ingredients
14 INGREDIENTS
4 SERVINGS
Sundried Tomatoes
1/4 cup sundried tomatoes
chopped finely
Olive Oil
2 tbsp olive oil
Zucchini
3 medium zucchini
spiralized
Fresh Parsley
1 tbsp fresh parsley
chopped
Garlic
3 cloves garlic
minced
Spinach
2 cups spinach
Arrowroot Starch
1 tsp arrowroot starch
Unsweetened Coconut Milk
1 cup unsweetened coconut milk
Nutritional Yeast
1 tbsp nutritional yeast
Shrimp
1 lb shrimp
peeled and deveined
Lemon
1 whole lemon
juiced
Sea Salt
1 tsp sea salt
divided
Fresh Basil
1 tbsp fresh basil
chopped
Black Pepper
1/2 tsp black pepper
Directions
11 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
In a bowl, add unsweetened coconut milk, arrowroot starch, lemon juice, and nutritional yeast. Stir well and set aside.
2
Rinse the jumbo shrimps under cold water and pat dry. Season them with half the sea salt and black pepper.
3
Heat a large skillet over medium heat and add olive oil. When the oil is warm, add the shrimp and sauté each side for 2 minutes or until they are pink and cooked through. Remove from the skillet and set aside.
4
In the same skillet, add minced garlic and sauté for 2-3 minutes until golden and fragrant.
5
Add spinach and leftover sea salt to the skillet, stir until the spinach wilts.
6
Pour the coconut milk mixture into the skillet and simmer on low heat until the sauce begins to thicken.
7
Return the cooked shrimp to the skillet and add the finely chopped sundried tomatoes. Stir well so the shrimp and tomatoes are well-coated in the sauce.
8
Sprinkle the skillet with fresh parsley and basil. Set aside off the heat.
9
Salt the spiralized zucchini lightly and allow to sit for 2 minutes, then pat dry with a paper towel to remove extra moisture.
10
In a separate skillet, heat the remaining olive oil over low heat, add the spiralized zucchini and cook until just tender.
11
Divide the zucchini noodles between 4 plates. Spoon the creamy Tuscan shrimp and sauce over the zucchini noodles. Ready to serve.
Health Info
Macros
15g
CARBS
23g
FAT
28g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
CRUSTACEAN SHELLFISH