Garlic Shrimp Zoodle Bowl
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A light and flavorful bowl of spiralized zucchini noodles topped with sautéed shrimp, fresh vegetables, and a creamy avocado cilantro dressing.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 clove garlic minced
- ginger root freshly grated
- 1 tbsp coconut aminios
- 0.5 lime juice from
- red pepper flakes
- sesame seeds
- zucchini spiralized
- 10 asparagus quickly grilled or sautted, chopped
- 1 bell pepper chopped
- shredded carrots
- 1 Avocado Cilantro Dressing (opens in new tab)
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 853 mg
- Iron: 18.9 mg
- Magnesium: 309 mg
- Phosphorus: 1089 mg
- Potassium: 2048 mg
- Zinc: 8.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp coconut aminios
- red pepper flakes
- sesame seeds
- shredded carrots
- 1 Avocado Cilantro Dressing
Prepare
- 1 lb shrimp, peeled and deveined
- Mince 2 clove garlic
- ginger root, freshly grated
- 0.5 lime juice, from
- zucchini, spiralized
- 10 asparagus, quickly grilled or sautted, chopped
- Chop 1 bell pepper
Let's Cook
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Step 1.
If you don't have cooked asparagus on hand, heat a large skillet over medium-high heat with 1/2 tablespoon coconut oil or coat with coconut oil spray. Add the chopped asparagus to the hot pan and cook for about 5 minutes, stirring frequently, until it is tender-crisp and bright green. Once cooked, remove the asparagus from the skillet and set it aside.
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Step 2.
Turn the heat down to medium and add another 1/2 tablespoon coconut oil or spray the pan with non-stick coconut oil spray. Add the chopped garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
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Step 3.
Add the peeled and deveined shrimp along with the grated ginger to the garlic in the skillet. Cook for 2 minutes without moving them, then carefully turn the shrimp over and cook for another 2 minutes, until the shrimp are pink and opaque throughout.
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Step 4.
Remove the skillet from the heat and stir in the coconut aminos and lime juice, scraping up any browned bits from the bottom of the pan to create a quick sauce.
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Step 5.
Spiralize the zucchini into noodles and divide them between serving plates. Top the zoodles with the cooked asparagus and any other chopped veggies you have on hand.
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Step 6.
Place the cooked shrimp and the sauce from the skillet over the vegetables on each plate.
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Step 7.
Quickly whisk together the dressing ingredients (as per your recipe) and drizzle it over the zoodles and shrimp. Serve immediately.