Coconut Shrimp Zucchini Pasta

[susieqrn]

My son took me to a cooking class for my birthday and it was so much fun! This class happened to be a hold the flour, gluten free class. Not sugar free, but all the recipes can be adapted. We cooked together (so much fun to cook together with your adult son!) and ate the food and also brought home leftovers. All the recipes were good - we made turkey chili, cauliflower pizza, corn muffins, and flourless chocolate almond cake - but I particularly liked this one and it is low carb. It would also be great over Impastable pasta or another low carb version.

Coconut Shrimp Zucchini Pasta

makes 4 servings
Ingredients 2 large zucchinis 1 lb shrimp coconut oil, as needed Salt & pepper to taste 1 onion, minced 2 garlic cloves, minced 1 tsp ginger, grated 2 tbsp shredded coconut 14oz canned diced tomatoes 14 oz can light coconut milk

Directions With a spiralizer or julienne peeler cut your zucchini into noodles and set aside.

Season your shrimp with salt & pepper. Place in a medium hot pan with about 1 tbsp coconut oil and cook until no longer translucent. Remove.

In the same pan add the onions and cook until translucent, add the garlic, ginger and coconut.
Cook for about a minute. Add the tomatoes and coconut milk and cook until thickened. Once the sauce coats your spoon add the zucchini and just warm through.

Plate with the zucchini and sauce and then place the shrimp on top.

It was delicious!


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[Susan_C]

Oh my goodness, that does look yummy. Thanks for the recipe.

[nikkic]

That looks like fun! Thank you for the recipe, it looks delicious.

[Barbo]

How much fun to cook with your son.
I love it when my daughters cook with or for me.