Keto Spanish Tapas: Garlic Shrimp, Zucchini Noodles, and Roasted Red Pepper Sauce

Allergens

Shellfish

Ingredients

• 12 large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized
• 4 red bell peppers, roasted and peeled
• 6 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant and golden brown, about 1 minute.
2. Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3 minutes per side. Season with salt, black pepper, and smoked paprika. Remove from heat and set aside.
3. In a separate pan, sauté the spiralized zucchini noodles in 2 tablespoons of olive oil until they are al dente, about 4 minutes. Season with salt and black pepper to taste.
4. In a blender or food processor, combine the roasted red bell peppers, remaining olive oil, and a pinch of salt. Blend until smooth to create the sauce.
5. To assemble, place a portion of zucchini noodles on each plate, top with a few shrimp, and drizzle generously with the roasted red pepper sauce. Garnish with fresh parsley for an added touch of color.

Chef’s Insight

The combination of textures in this dish - the tender shrimp, al dente zucchini noodles, and creamy roasted red pepper sauce - creates a satisfying mouthfeel that is both comforting and light.

Notes

This recipe is designed to be visually appealing and delicious while adhering to a keto diet.