Two things: First, if you have been waiting on pins and needles with regard to my St. Patty’s Day dinner, let’s just cut to the chase. I bombed. The cauli mash was insanely good, and I will share it here soon. The Corned Beef, however, was no good. I probably drank a gallon of water last night because it was so damn salty. I’m sure it was some amateur mistake, and I know I should have done better research before diving in, but hey. I’ll get ’em next year. At least my Irish potatoes were on point!
Second, I am beyond making up for my poor performance last night with THIS meal. Ok. Yes. Make this meal. MAKE THIS MEAL! This was da bomb. I came across a version of this recipe in a magazine. You know, one of those crazy olden day reading mediums made of shiny paper. I’m such a sucker for vintage 😉 Juuuust kidding. I really love finding recipes that I have previously discarded, branding them “too carby” or “maybe in our old life” and re-doing them in a way that makes them consumable for us.
If you don’t have a spiralizer, you need one. It has changed my culinary life substantially. It brings back recipes that have a pasta or rice base and allows you to consume old favorites without sacrificing your health goals. You don’t have to go crazy. A julienne peeler totally works. I even saw a small handheld spiralizer in my local convenience store for around $7. I keep my spiralizer out on my counter and it is one of my most used kitchen toys. Er, I mean. Appliances. NO, GADGETS! It is one my my most used kitchen gadgets.
So, about this recipe. After I graduated college, my husband (then boyfriend) and I went on an eight week long cross country road trip. It was such a fun, carefree time in both of our lives. We hiked, camped in national parks, and learned a lot about the beauty of our country. One of my favorite places was New Orleans, a city so full of charisma and charm. This dish reminds me a lot of New Orleans flavor. I am 100% sure this doesn’t classify as a Jambalaya, but it sure reminded me of one. This is a must make, and I give you some pointers on the recipe card as to how to make it less spicy. Because this little beauty right here, this baby’s kickin.
So here’s how you make Spicy Shrimp with Zoodles:
First things first. If you didn’t buy your shrimp peeled and deveined, you have to do this. It’s time consuming, so do this first before you have things going on the stove. This is my first time doing this, so I watched this video, and then went for it. Pretty easy once you get the hang of it, just takes some time.
Next, place your onion in a food processor and process until finely chopped. Put the onion in a skillet with the coconut oil and cook until things start to brown up. It takes about 10 minutes or so, stirring occasionally.
Place the jalapeño and garlic in the food processor and process until chopped. Set aside in a separate bowl. No joke, I got a great tip to wear plastic bags on my hands (thanks Crystal!) when handling the jalapeño. I just used the plastic baggies from the produce and it worked like a charm! I felt ridiculous, but no more burning eye balls for me!
Add the jalapeño mixture to the skillet once the onion begins to brown along with the chili powder and ginger. Cook, stirring until fragrant for about 1 minute.
Add tomato paste and cook, stirring until it slightly darkens, about 3 minutes.
Sprinkle flour over the mixture and cook stirring until flour is no longer visible.
Add broth and bring to a boil. Reduce heat to a simmer, stirring occasionally. Cook for 25 minutes, then throw the shrimp in a cook for another 5 minutes. The sauce should reduce by half.
Remove from heat, stir in citrus zest and juice.
Serve on top of zoodles.
Top with a drizzle of chili oil and scallions.
- 1 large onion, cut into large pieces
- 2 T. coconut oil
- 1 jalapeño, seeds removed
- 3 garlic cloves
- 1 1/2 lbs. shrimp, peeled and deveined
- 1/2 T. Chipotle chili powder
- 2 t. ginger, finely grated
- 1 T. tomato paste
- 1 T. all-purpose flour
- 4 cups chicken broth
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 3 zucchinis, spiralized Blade C
- 2 scallions, chopped
- 1 T. chili oil
- If not already done, peel and devein your shrimp. This can be time consuming!
- In food processor, finely chop the onion.
- Heat oil in skillet over medium heat. Cook onion, stiring often, until soft and starting to brown. About 8-10 minutes.
- Finely chop the jalapeño and garlic in the food processor. Place in small bowl and set aside.
- When onions start to brown, add jalapeño and garlic to the skillet along with the chili powder and ginger. Cook, stirring until fragrant for about 1 minute.
- Add tomato paste and cook, stirring until slightly darkens, about 3 minutes.
- Sprinkle flour over the mixture and cook stirring until flour is no longer visible.
- Add broth and bring to a boil. Reduce heat to a simmer, stirring occasionally. Cook for 25 minutes, then throw the shrimp in a cook for another 5 minutes. The sauce should reduce by half.
- Remove from heat, stir in citrus zest and juice.
- Serve on top of zoodles.
- Top with a drizzle of chili oil and scallions.
- To decrease the spiciness, only use half of the jalapeño, decrease the amount of chipotle chili powder, and/or don't drizzle with the chili oil.