Add a refreshing twist to your pasta salad with chilled Zucchini Noodles and Coconut Lime Shrimp!

This tropical, tangy dish will be your new go-to recipe. Zucchini noodles step in for traditional pasta, creating a dish that’s grain-free, dairy-free, and low-carb! Serve as a refreshing salad that includes zesty lime, coconut oil, and fresh cilantro. It’s a cinch to prep and can be served in a matter of minutes!

Shrimp includes a variety of minerals (like iodine, iron, and copper) to help support healthy thyroid functions and blood pressure. (1) It’s readily available at most grocery stores, and can be bought pre-peeled and deveined for easy prep. When possible, choose fresh wild-caught shrimp to reduce the risk of environmental toxins.

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Zucchini noodles make up the bulk of this salad, creating a gluten-free dish that’s both nutritious and filling. They can be added to both hot and cold dishes, making a great source of potassium and fiber. Tip: If you don’t have a spiral slicer handy, you can always achieve similar noodle-like strands by using a julienne peeler.

Coconut oil adds flavor, aroma, and fatty acids to boost up anti-inflammatory benefits. It has a higher smoke point than most oils and is great for pan-frying or baking at higher temperatures. Opt for organic virgin coconut oil to amp up tropical flavoring and to increase the health benefits.

To get started, blot up any excess moisture from the shrimp with a clean paper towel. Note: This step is important since shrimp releases a lot of moisture when heated. Next, heat one teaspoon of coconut oil in a 10-inch cast-iron pan and add the shrimp with garlic. Cook for four minutes, flipping halfway, or until the shrimp is completely cooked through.

Then, turn the heat off and add remaining coconut oil, lime juice, lime zest, sea salt, and cilantro. Pour the shrimp with sauce over the zucchini noodles and toss to coat. Chill for one hour before serving and enjoy!

Jennafer Ashley

Zucchini Noodles with Coconut Lime Shrimp

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Total time:11 mins

Cook Time:6 mins 6 minutes

Prep Time: 5 mins 5 minutes

Serves:4

Zucchini Noodles with Coconut Lime Shrimp

Recipe by: Jennafer Ashley

Add a refreshing twist to your pasta salad with chilled Zucchini Noodles and Coconut Lime Shrimp.

Tools

• 10-inch cast-iron pan
• Spiral slicer

Ingredients

• 2 medium zucchini, spiralized
• 1 lb frozen large shrimp (cooked, peeled, and deveined)
• 2 T coconut oil, divided
• 1/2 t minced garlic
• 1 T lime juice
• 1 t lime zest
• 1/4 t sea salt
• 1/4 cup chopped cilantro

Instructions

• Use a clean paper towel to blot up any excess moisture on the shrimp. Heat one teaspoon of coconut oil in a cast-iron pan over medium heat for two minutes. Add the shrimp and garlic and cook for four minutes, flipping halfway through.
• Turn the heat off and stir in remaining coconut oil, lime juice, lime zest, sea salt, and chopped cilantro. Spoon shrimp and sauce over zucchini noodles.
• Chill for one hour before serving.

Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)

For more seafood based recipes, try one of these Paleo favorites…

• Spicy Avocado Shrimp Tower
• Seared Scallops with Lemon Garlic Butter
• Lemongrass Coconut Mussels