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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
$3.86
PER SERVING
Creamy Tuscan Shrimp with Zesty Zucchini Spirals
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Ingredients
14 INGREDIENTS
4 SERVINGS
Sun Dried Tomatoes
1/4 cup sun dried tomatoes
chopped finely
Olive Oil
2 tbsp olive oil
Fresh Basil
1 tbsp fresh basil
chopped
Sea Salt
1 tsp sea salt
divided
Zucchini
3 medium zucchini
spiralized
Arrowroot Starch
1 tsp arrowroot starch
Nutritional Yeast
1 tbsp nutritional yeast
Jumbo Shrimp
1 lb jumbo shrimp
peeled and deveined
Lemon
1 whole lemon
juiced
Unsweetened Coconut Milk
1 cup unsweetened coconut milk
Fresh Parsley
1 tbsp fresh parsley
chopped
Black Pepper
1/2 tsp black pepper
Garlic
3 cloves garlic
minced
Spinach
2 cups spinach
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.
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Health Info
Macros
15g
CARBS
23g
FAT
28g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
CRUSTACEAN SHELLFISH