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Coconut Garlic Shrimp with Zoodles


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Ingredients

  • 1 lb. shrimp, shelled and de-veined
  • 2 T. coconut oil
  • 2 cloves garlic, minced
  • 1/4 t. sea salt
  • 2 zucchini, spiralized Blade A

Instructions

  1. Spiralize your zucchini and place them in serving bowls. Set aside.
  2. Chop the garlic, using the side of your knife to press the garlic down in between chopping. Then chop. Press it down again, then chop.
  3. Whisk together the coconut oil, garlic, and salt and set aside.
  4. Grill the shrimp either on a grill pan over medium-high heat for 2-3 minutes. Brush oil mixture on top, and flip. Brush the flipped side with oil mixture and cook for another 3 minutes, or until the shrimp is pink.*
  5. Place the shrimp on top of the zoodles. Drizzle the remaining oil mixture on top.

Notes

  • If you like less salt, use 1/8 t. sea salt or less.
  • Serves 2 – 4.
  • *Shrimp may cook faster on a grill. Maybe 2 minutes on each side.

Nutrition

  • Serving Size: 2