This lunch or dinner is light, fresh and delicious! We obviously love healthy alternatives and the zucchini spirals are the perfect pasta substitute. You can pick up a veggie spiralizer almost anywhere these days, and it's the perfect tool to make "noodles" out of your favorite vegetables. To start this fabulous recipe...here is your shopping list!
Original Nut Crumbs
Extra Virgin Olive Oil
Salt & Pepper
To start this recipe make sure your shrimp are peeled, deveined, and cleaned. Whisk about three eggs and a splash of almond milk together and put your shrimp in the egg mixture. I always add a little dash of salt & pepper to my egg mix, but that's optional.
Dredge the shrimp in Original Nut Crumbs until shrimp are thoroughly coated.
Clean and peel the zucchini and put through the spiralizer. Your result will be gorgeous zucchini noodles!
Get a pot of boiling water going for the "noodles."
In a skillet add a few tablespoons of EVOO and a splash of ghee. Feel free to use an alternative if you have a favorite cooking fat.
While the stove is heating up, grab a food processor and throw in a heaping handful of fresh basil, pine nuts, a few garlic cloves, and the juice of half a lemon. Pour in some EVOO into the blender until you have a thick sauce consistancy. Add salt & pepper. A traditional Pesto sauce has some parmigiana cheese in it as well. Your call!
Start cooking your shrimp in the hot oil. Cook 2-3 minutes on each side and place shrimp on a cooling rack.
Throw the zucchini "noodles" in the boiling water for a few minutes and strain. Pour the pesto sauce all over the zucchini and toss until all "noodles" are thoroughly coated. You may choose to eat the zucchini "noodles" raw, which is a perfectly yummy option! In that case you might want to heat up the pesto sauce before coating the "noodles."
Place a portion of the zucchini "noodles" in a shallow bowl and top with your perfectly Nut Crumbs encrusted shrimp and chow!
We’ve been traveling and couldn’t find a proper nonstick pan where we’re staying (and trying to cook coated shrimp in a regular pan is a battle we weren’t willing to fight) so we cooked these bad boys in the oven. It actually is way easier and ended up being just as tasty! Dip the shrimp (by holding the tails) in an egg and milk mixture (whisked together), dredge in Coconut Curry Nut Crumbs and place on a baking sheet. We lined our baking sheet with foil (for easy clean up) and rubbed it with olive oil so the shrimp won’t stick! We melted some butter and olive oil and drizzled over the shrimp then baked in a 425 degrees oven for about 15 minutes. For the rice...use coconut milk instead of water following regular instructions on rice packaging. Cook for the allotted time without lifting the lid! Add crushed pecans, butter, coconut flakes, and some salt and pepper once cooked. Enjoy!
Enter your email address below to join our Nut Crumbs mailing list. Get exclusive news and member-only deals delivered straight to your inbox.