15 minutes for an easy, fresh, and healthy dinner! These Whole30 Tomatillo Salsa Shrimp Zucchini Noodles are only 5 ingredients and packed with flavor – they make a perfect low carb, paleo, and gluten-free summer meal or appetizer!
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This recipe first appeared on Instagram in partnership with Cece’s Noodle Co.
If this recipe doesn’t scream summer, then I don’t know what does. Shrimp, fresh zucchini, and a homemade salsa…that’s all you need! Props to you if you have a garden and can use zucchini from that. I have a garden and am growing zucchini, but they are seriously struggling right now. They were doing so well and then I’m not sure what happened, but they pretty much all died.
It’s my first year trying to grow some of my own veggies and herbs, so I am giving myself some leeway, but it makes me sad. My dad was a horticultural major in college, was a wholesale florist, and pretty much knows everything about plants. We could be walking down the street and you could ask him the name of a certain tree or flower and he could tell you. You would think I would have just a little bit of his green thumb, but doesn’t look like it.
Okay, I totally went off topic there, but gardening is hard!!
Whole30 Tomatillo Salsa Shrimp Zucchini Noodles
So technically these tomatillo salsa shrimp zucchini noodles are a total of 5 ingredients and comes together in less than 15 minutes, if you don’t count the making the tomatillo avocado salsa. I’m not counting that because you should totally make it ahead of time to save time. And the recipe makes more than you need for these zucchini noodles, so you can have it on hand for other uses.
All you need to do is cook your shrimp, add in the zucchini noodles and sauce, and dinner (or lunch or breakfast if that is your thing) is ready. I used Cece’s Veggie Co Zucchini Spirals to save time, but you could also spiralize 2 zucchinis with a spiralizer. A few tips about avoiding soggy zucchini noodles.
Zucchini is made up of mostly water, so when you cook with them, it releases the water. This can sometimes make your recipes a little soggy. I don’t actually cook the noodles in this recipe. I find that when you cook with them, is when they get soggy. So make the shrimp, remove the pan from the heat, and then add the zucchini noodles and sauce. This helps keep the firmness of the zucchini and won’t make the sauce watery.
These shrimp zucchini noodles makes a quick recipe for 2, but feel free to double or triple it! It’s a great quick, Whole30 and paleo summer meal, but can also be an appetizer or pot luck dish as well! If you want to make it ahead of time, just cook the shrimp and mix in the zucchini noodles and sauce whenever you are ready to eat (it tastes great cold!).
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Whole30 Tomatillo Salsa Shrimp Zucchini Noodles
ingredients
- 1/2 pound pepped and deveined shrimp
- 1 package package of Cece's Noodle Co. Zucchini Spirals (or 2 medium zucchinis, spiralized/300 grams)
- 1/2 tablespoon ghee
- 1/4 teaspoon garlic powder
- 1/2 cup tomatillo salsa
- salt and pepper, to taste
- optional garnishes: lime juice, cilantro, sliced jalapeños
instructions
- Heat a large non-stick sauté pan over medium heat. Add ghee and let it get hot, about 30 seconds. Add shrimp and season with garlic powder, salt, and pepper. Sauté for 2-3 minutes per side until cooked through.
- Turn off heat and add zucchini noodles and sauce. Mix well to combine and season with salt and pepper if needed. Top with optional topping and enjoy!
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I made this for company last week and it was delicious. I cleaned the shrimp and made the tomatillo salsa the night before so the rest was quick and easy. Everyone enjoyed the meal – much lighter using pasta!! I love my spiralizer too. I highly recommend this recipe!!
So glad you liked it and it was so easy to make! Thank you for trying it!