Recipe: $15.69 | Per Serving: $3.92 | Yield: 4 | Jump to Recipe
First of all, noodles. Second of all, if you have not been eating the magical combination that is shrimp + coconut, you are missing out.
This creamy dish is full of garlicky shrimp coconuty flavor, with 1/2 the noodles in the form of gluten-free pasta, and 1/2 in the form of everyone’s favorite low-carb noodle option: ZOODLES.
Hi, I love zoodles. I especially love zoodles with all things coconut. Did you see this Thai Coconut Beef and Zoodles recipe? It’s basically the easiest one-pot Paleo meal ever. And now, we’re rocking 8 cloves of garlic + some shrimp + just a touch of spice + zoodles + coconut. You can also do a fun thing and use 8 ounces of gluten-free noodles (or whole wheat spaghetti) mixed with the zucchini noodles, which is what I did.
I was actually sent some product to try by TresOmega, and I used their gluten-free spaghetti (quinoa, amaranth, rice), and their virgin coconut oil to make this recipe for dinner with a gluten-free friend one night. The noodles were great, and I loved them mixed with the zoodles, and I have to say, this coconut oil is awesome! I love using virgin coconut oil, and although it has a low smoke point, it is perfect for this recipe since you are cooking the shrimp and garlic over low-medium heat, and you’re looking for that stronger flavor that you get with virgin oils. I know it’s sometimes hard to find gluten-free options, but you can find these on Amazon, so that’s a plus!
Let’s talk about shrimp for a second. I don’t know if I have ever posted shrimp on this blog before because it is not my favorite thing. I love shrimp cocktail…but that’s basically just eating horseradish and ketchup. But most of the time it is tooooo shrimpy. Like, overkill with the flavor? I don’t know, I also don’t really like bacon, so maybe it’s a super rich umami thing? Or maybe it is in my head.
Anyway, with some help from my friend Kim’s awesome shrimp recipes, I have slowly started to get on board with shrimp a little more over the last few years, which is a good thing since it’s super easy to cook. In this dish, the shrimp flavor is so so so good. And it reminded me of Laksa prawn soup with the shrimp + coconut + spice flavor combo. SO GOOD. I definitely plan to make this again, sans the pasta noodles, when we do Whole 30 in January. (!!!)
This is one of the most expensive recipes I have posted on my blog, but still less than $4 per serving for a delicious meal, so I’m not mad about it. (I didn’t know shrimp was so expensive either!) A few things about that: 1) I actually got this shrimp on sale so it was a touch cheaper, but I lost my receipt (look for sales!), 2) I believe in buying good quality sustainable meat/fish or choosing the no-meat option, but you do YOU. 3) You can use even less shrimp to conserve the expensive ingredient and it will still be plenty. 4) My zucchini was organic from Trader Joe’s and also out of season, which is why it was $3.29!
Vegetarian: Pescatarian! There’s no land meat, so if you’re okay with seafood, this is for you. If not, I’m sorry.
Paleo: Mostly! The gluten-free noodles are definitely not Paleo (see: rice/amaranth/quinoa), but they are gluten-free, so that’s sometimes acceptable. You could skip them and add more zoodles though.
- 8 ounces uncooked gluten-free or whole wheat spaghetti
- 2 medium-sized zucchini
- 2 Tablespoons coconut oil (virgin!)
- 14 oz shrimp (de-veined, cleaned, peeled)
- 8 cloves garlic
- 1.5 cups coconut milk (1 15-oz can)
- 1/2 teaspoon cayenne pepper, more to taste
- 1/2 teaspoon salt, more to taste
- If you’re not using prepped shrimp, you want to get it ready by removing the shell and vein. I also remove the tails because I think they’re obnoxious to eat around (though you can eat them), but I left a few on for the sake of presentation. Rinse and pat dry.
- Using a spiralizer, julienne peeler, mandolin, or very fancy knife skills, cut your zucchini into noodles. Set aside.
- Mince or grate the garlic. Melt the oil in a large skillet or wok over medium-low heat. Add the shrimp and garlic, about half the cayenne, and a sprinkle of the salt. Cook until opaque and pink, maybe 3-5 minutes. Remove shrimp from pan and set aside.
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside. (Please note that rice noodles and gluten-free pasta WILL clump together, so save this step until you’ve already cooked the shrimp. :)
- Add coconut milk to the same pan. Season with salt and cayenne and bring to a boil. Simmer for 1-3 minutes, then add the cooked spaghetti, zucchini, and shrimp to the pan and turn off the heat. Stir until well combined and warmed through (about 1-2 minutes). Serve!
Optional: Garnish with parsley and top with a squeeze of lemon juice!
Nutrition label is for brown rice spaghetti.