Today’s recipe is a bit of a recipe refashion if you will. I’ve reworked one of my favorite ways to prepare shrimp and added them to some zucchini noodles. When I first developed the original recipe, I was including white rice in my diet and it made a nice side to the roasted shrimp. I have since cut the rice due to some gut issues that needed addressing. The Specific Carbohydrate Diet (SCD) does not allow for rice, potatoes, or sweet potatoes, so I’ve had to be a little more creative with my side dishes.
After buying a spiralizer last year, I’ve been playing around with noodlizing all kinds of veggies, but zucchini has to be my favorite. If you don’t have one of these cool kitchen gadgets, make some room in your cabinets and get yourself one. They are so much fun!
The following recipe can be on your dinner table in 30 minutes flat and will not disappoint on flavor!
- 2 Tablespoons plus 2 Tablespoons pastured ghee or raw milk butter
- 3 cloves of garlic, minced
- 2 springs of fresh rosemary
- 5 springs of fresh thyme
- 1 pound of wild caught shrimp
- Zest and juice of one lemon
- 2 medium size zucchini (the straighter the better for spiralizing)
- Sea salt and freshly ground black pepper
- Preheat the oven to 400 degrees.
- Spiralize your zucchini and lay the zoodles out on a baking sheet lined with paper towel. Sprinkle with about 1 teaspoon of sea salt and mix it in with your hands. Let the zoodles rest to draw out any excess liquid.
- In a 8x8 inch baking dish, combine 2 Tablespoons ghee or butter, garlic, rosemary, and thyme sprigs.
- Place the baking dish in the oven for 10-12 minutes or until the garlic is lightly browned.
- Add the shrimp to the baking dish, stirring to coat them in the ghee or butter, and return it to the oven for another 8-10 minutes (flipping the shrimp halfway through) or until the shrimp are cooked through (they will be pink and firm to touch).
- While the shrimp are roasting, melt 2 Tablespoons of ghee or butter in a large saute pan. Squeeze the excess liquid from the zoodles and add them to the saute pan. Cook over medium heat for 3-4 minutes or until slightly softened, but not mushy.
- Place the zoodles in a large pasta bowl.
- Remove the shrimp from the oven and add the lemon zest, lemon juice, and sea salt and pepper to taste. Stir to combine and pour the shrimp and all of the pan juices over the zoodles.
- Pick out the rosemary and thyme stems and serve!
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