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GARLIC SHRIMP ZOODLES




SERVINGS: 2 PREPPING TIME: 15 min COOKING TIME: 10 min



INGREDIENTS:

3 zucchini

20 large shrimp, deveined

3 garlic cloves

1/2 bunch cilantro

1/2 bunch parsley

1 shallot

1/2 avocado

2 tbsp Greek Yogurt

1 tbsp lemon juice

1 tbsp butter

olive oil

S&P

sesame seeds and chili flakes for garnish




 

DIRECTIONS

  1. Trim and spiralize the zucchini*.

  2. In a small bowl, combine deveined shrimp, minced garlic and a splash of olive oil. Salt slightly, mix well and set aside.

  3. In a blender or a food processor, combine parley, cilantro, avocado, shallot, Greek Yogurt and lemon juice** Salt to taste and process until smooth.

  4. In a large frying pan, over medium high heat the butter until it starts to bubble. Add shrimp, cook stirring often, until it turns pink, 2-3 min.

  5. Add the zucchini noodles. Toss the noodles with tongs and cook until "al dente" — they should be wilted, but still have a crunch, 4-5 min.

  6. Serve the zoodles with a drizzle with the green sauce. Sprinkle it with sesame seeds and chili flakes. Enjoy!

NOTES:

*Vegetable spiralizer is a fantastic tool to have in a kitchen, however, it is not the only way to make zoodles. You can use a julienne vegetable peeler or a mandolin, as well as a standard vegetable peeler to make wide zoodles or ribbons.

**Ultimately you can use any fresh herbs for your green goddess sauce! Not a big fan of cilantro? No problem! Swap for chives, dill, tarragon, spinach... If you enjoy some heat, throw in a Jalapeno or a chili pepper. This sauce keeps well in the fridge for a few days and is great for salads or as a dip.





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