Garlic Ginger Shrimp Zoodle Bowl
Fresh, healthy dinner in under 10 minutes with this garlic ginger shrimp zoodle bowl. Gluten free, low carb, paleo, whole30, and grain free dinner idea!
Prep Time12 mins
Cook Time10 mins
Total Time22 mins
- 1 pound shrimp peeled and deveined
- 2 garlic cloves minced
- 1/2-1 tbs. freshly grated ginger root
- 1 tbs. coconut aminios or gluten free tamari
- Juice from 1/2 lime
- pinch of red pepper flakes
- pinch of sesame seeds
- 2-3 zucchini spiralized
- 10 stalks asparagus quickly grilled or sautted, chopped
- 1 bell pepper chopped
- handful shredded carrots
- Avocado Cilantro Dressing
If you don't have asparagus cooked already, heat a large skillet with 1/2 tbs. coconut oil or coconut oil spray over medium high heat. Add chopped asparagus to a hot pan and cook 5 minutes, stirring frequently.
Once asparagus has cooked about 5 minutes, remove from heat.
Turn the heat of the pan down to medium and add another 1/2 tbs coconut oil or spray with non-stick coconut oil spray.
Add chopped garlic and let cook 30 seconds.
Add the peeled, deveined shrimp and grated ginger to the garlic, let cook 2 minutes. Carefully turn over the shrimp and cook 2 minutes. Remove from heat and add the coconut aminos and lime juice.
Spiralize the zucchini and divide between plates. Add the chopped veggies and top with shrimp.
Quickly make the avocado cilantro dressing
and pour over zoodles and shrimp. Enjoy!
Serves 2-4 depending on how much shrimp you decide to eat right from the pan!
Calories: 299kcal | Carbohydrates: 13g | Protein: 51g | Fat: 4g | Cholesterol: 571mg | Sodium: 1782mg | Potassium: 980mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2860IU | Vitamin C: 125.8mg | Calcium: 385mg | Iron: 7.5mg