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Crunchy, Spicy Coconut Shrimp Zoodles

February 15, 2016

There’s no question that our spiralizer has changed the way we cook. 

Because of our spiralizer, my husband, who professed to hate zucchini, actually eats it multiple times a week. 

Because of our spiralizer, we eat way more vegetables at dinner and have more colorful meals as a result. 

Because of our spiralizer, I can satisfy my cravings for a pasta-like dish without actually eating pasta. 

Could we have done all these things with chopped or julienned vegetables? 

Probably. 

coconut shrimp zoodles 1

But there’s a reason spiralizing has seemingly taken over the world. It’s so fast, so easy, and such a perfect base to build a meal on. 

We’ve spiralized tons of veggies and fruits, from zucchini and carrots to sweet potatoes and jicama. 

We use the KitchenAid spiralizer attachment since we already had a stand mixer sitting out on the counter and didn’t want to take up space with another separate appliance, but I know a lot of people who love the manual Paderno spiralizer, too. 

For today, it’s all about the zoodles, the most basic form of spiralized noodles. 

Pair zoodles with spicy, crunchy coconut shrimp and lemon juice for a dish that’s reminiscent of shrimp scampi, without all the calories and fat.

coconut shrimp zoodles 4

If you’re not dairy-free, you can use butter in place of the coconut oil.

I have to admit, it’s so delicious that way that occasionally I’ll take a lactase pill so I can eat it! πŸ˜‰

This is definitely going to become a regular dish in our dinner rotation. 

Crunchy, Spicy Coconut Shrimp Zoodles
Serves 4
These spicy, coconut-crusted shrimp are tossed in zoodles with coconut oil and lemon juice for a light, refreshing, and filling dish.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
399 calories
33 g
239 g
15 g
35 g
11 g
398 g
1359 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
398g
Servings
4
Amount Per Serving
Calories 399
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 11g
54%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 239mg
80%
Sodium 1359mg
57%
Total Carbohydrates 33g
11%
Dietary Fiber 6g
24%
Sugars 8g
Protein 35g
Vitamin A
20%
Vitamin C
78%
Calcium
20%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound of raw shrimp, peeled and deveined
  2. 2 egg whites
  3. 2 tablespoons water
  4. 1 cup panko breadcrumbs
  5. 1/2 cup raw, unsweetened coconut flakes
  6. 1 tablespoon coconut oil (or butter)
  7. 4 medium zucchini
  8. 1 lemon, quartered
  9. 1 teaspoon red pepper flakes
  10. 1/4 cup cilantro, chopped
  11. Salt and pepper to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. Add egg whites and water to medium bowl.
  3. Place panko breadcrumbs and coconut flakes in separate medium bowl.
  4. Submerge shrimp in liquid mixture and then dredge in dry mixture.
  5. Spray a baking sheet with nonstick spray and arrange shrimp in a single layer.
  6. Bake shrimp until pink and opaque, 8-10 minutes. Do not overcook!
  7. Spiralize zucchini (you can peel it for softer zoodles or leave unpeeled for crunchier zoodles).
  8. Heat coconut oil in a large skillet and toss zoodles until tender but not mushy.
  9. Add shrimp to skillet and toss gently.
  10. Squeeze juice of two lemon wedges over dish and garnish with red pepper flakes and cilantro. Season with salt and pepper.
Notes
  1. Feel free to substitute coconut oil for butter if not dairy-free!
  2. This dish can be made vegan by using tofu instead of shrimp.
beta
calories
399
fat
15g
protein
35g
carbs
33g
more
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