Spicy Chimichurri Shrimp Zucchini Noodles
10 minutes + one pan is all you need for these Spicy Chimichurri Shrimp Zucchini Noodles! The easiest paleo, Whole30, and gluten free dinner for summer!
Servings 2
Calories 227kcal
Ingredients
Zucchini Noodles
- 1/2 pound peeled and deveined shrimp
- 1 package Veggie Noodle Co. zucchini spirals or two spiralized zucchinis
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- fresh parsley, for garnish
Spicy Chimichurri Sauce (there will be extra)
- 1 jalapeño, stem removed (can deseed if you want it less spicy)
- 1/4 cup olive oil
- 1/2 cup packed cilantro
- 1/2 cup packed parsley
- 1/2 shallot
- 2 cloves garlic
- 1 tablespoon lime juice
- salt and pepper, to taste
Instructions
- Make the sauce. Place all the sauce ingredients into a Vitamix or high powdered blender and blend until smooth.
- Heat a large non-stick pan over medium heat and spray with olive oil. Once hot (about 30 seconds), add shrimp and let cook for 2-3 minutes on one side. Flip them over and cook for another minute until white and firm.
- Turn heat to low and add zucchini noodles, garlic powder, and salt and pepper. Stir to combine and cook for 1-2 minutes, depending on preference. Turn off heat and mix in as much spicy chimichurri as you like. Garnish with fresh parsley and enjoy!
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 9g | Protein: 18g | Fat: 14g | Fiber: 3g | Sugar: 3g