Before I saw the light, and started eating paleo, I used to love shrimp and noodles.
There was a particular recipe that my aunt would make with angel hair pasta and plump shrimp, dripping with butter that I couldn’t get enough of. Probably why I was such a chubby kid…
Today just the thought of regular noodles gives me a stomachache
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Making paleo-friendly noodles with zucchini is really easy and gives you the satisfaction of digging into a bowl of noodles without the gluten and carb repercussions. Simply take a vegetable peeler down the length of the zucchini, creating long, thin strands.
My grown-up favorite shrimp and noodles recipe takes fresh macadamia nut pesto, zucchini noodles and plump steamed shrimp – truly mouthwatering!
Shrimp and Noodles
Shrimp and Noodles
Ingredients
- 4 zucchini
- 1/2 cup macadamia nuts
- 2 cups fresh basil leaves
- 2 garlic cloves
- 1/3 cup nutritional yeast
- dash of sea salt
- juice of ½ a lemon
- 1/4 cup olive oil
- 2 dozen large shrimp
How To Make It::
- For the noodles: Run a vegetable peeler along each zucchini until you reach the seeds. Place your zucchini noodles in a bowl.
- For Pesto: Place the macadamia nuts, basil leaves, garlic, nutritional yeast, salt and lemon juice in a food processor. Pulse until well combined while drizzling in the olive oil.
- Peel and devein the shrimp, pulling off the tail and then the rest of the shell.
- Heat a pot of water under a steamer basket. Steam your noodles for about 5 minutes, until tender. Remove to a medium bowl.
- Steam the shrimp for 3 minutes, until fully pink.
- Combine the noodles with the pesto and top with warm shrimp. Serve and enjoy.
4 Servings
Nutritional Analysis: 328 calories, 28g fat, 85mg sodium, 15g carbohydrate, 8g fiber, and 12g protein
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