Spicy Garlic Shrimp and Zucchini Noodles (Paleo Lunch)

Allergens

Shellfish (shrimp)

Ingredients

• 8 oz raw shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant and golden, about 1 2 minutes. Be careful not to burn the garlic.
2. Add the shrimp to the skillet and cook for 3 4 minutes, until they turn pink and are cooked through. Remove from pan and set aside.
3. In the same skillet, add the cherry tomatoes and cook for 5 minutes until they start to soften and release their juices.
4. Add the spiralized zucchini noodles to the skillet and cook for 3 4 minutes, stirring frequently, until they are just tender but still have a slight bite. Season with salt, pepper, and red pepper flakes to taste.
5. Return the shrimp to the skillet and toss everything together, ensuring that the sauce coats the zucchini noodles and shrimp evenly. Cook for an additional 2 minutes.
6. Remove from heat and serve immediately, garnished with fresh parsley and chili flakes.

Chef’s Insight

The key to this dish is balancing the spiciness of the garlic and red pepper flakes with the sweetness of the cherry tomatoes. Be sure not to overcook the shrimp or zucchini noodles, as they can quickly become rubbery or too soft, respectively.

Notes

This recipe is perfect for those following a Paleo diet or looking for a gluten-free lunch option.