It's probably no secret I love seafood. Salmon, sea bass, shrimp, clams, oysters...I love it all. I could live on seafood and vegetables for the rest of my life and be happy, however, my family likes a variety in their protein so I'm forced to cook chicken and beef. When it comes to seafood, I seem to cook salmon all the time because it's so easy and quick but I also rely on shrimp when I need a fast weeknight dinner. I love to sautée shrimp and many years ago would serve them on pasta but since going AIP/Paleo, I've learned "zoodles" (aka zucchini noodles) are my favorite side for shrimp.
Living in Houston, Texas, we get access to gulf shrimp pretty often and I do enjoy their size and flavor but any type of shrimp will work for this recipe. I really like marinating my shrimp for a few hours so they absorb the flavors of the cilantro and lime. I highly recommend the red pepper flakes for a little kick but if you're following AIP, leave it out.
This dish is perfect with a side salad or maybe some roasted cauliflower. My kids are not fans of "zoodles" so I serve steamed rice for them and they love it! It's a great "clean" dish with tons of flavor!
Cilantro Lime Shrimp with Zoodles, Paleo/AIP
1 Lb. jumbo shrimp, shelled and deveined
¼ Cup plus 2 Tbs. Olive Oil, divided
½ Cup cilantro, finely chopped
Juice of 1 large or 2 small limes
3 Cloves of Garlic, minced
Salt & pepper to taste (omit pepper for AIP)
1 Pinch of red pepper flakes (omit for AIP)
1 Tbs. Ghee (can use more if you need to)
3 Medium zucchinis, spiralized
Toss shrimp with ¼ cup olive oil, cilantro, lime juice, garlic, salt, pepper and red pepper flakes and place in a large container to marinate for 2+ hours.
When ready to cook, heat ghee in a skillet. Add marinated shrimp and cook for 3-5 minutes and set aside.
Add 2 Tbs. olive oil in skillet, add zoodles and cook about 2-3 minutes until just tender. Add shrimp, toss everything and remove from heat. Sprinkle with fresh cilantro and lime wedges if desired.
Serves 4.
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