This mouth-watering garlic shrimp with zucchini pasta (zoodles) is quick and easy to make and is also gluten-free, grain-free, low-carb, low-glycemic and Primal. It's a healthy meal your whole family will love!
Gluten-free | Grain-free | Low-carb | Primal
- 1 lb large shrimp, 21-25 per pound (raw, peeled and tail on)
- 5 cloves garlic, 2 sliced thinly and 3 minced
- 2 Tbsp ghee or butter
- 3 Tbsp olive oil
- ¼ tsp salt (or to taste)
- 1 pinch red pepper flakes (optional)
- 1 zucchini (about 1 ¼ pounds), spiral sliced
- 1 tsp garlic, minced
- 2 Tbsp ghee or butter
- 2 Tbsp olive oil
- ¼ tsp salt (or to taste)
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Rinse the shrimp under cold water while removing the tails. Pat the shrimp dry and sprinkle lightly with salt. Add the minced garlic and 1 Tbsp of olive oil (and red pepper flakes, if desired). Toss and set aside.
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Heat a pan over medium-low heat. Add the ghee or butter and remaining 2 Tbsp olive oil. When the ghee and oil are hot, add the sliced garlic and cook for 1-2 minutes, until fragrant. Add the shrimp and cook about 1-2 minutes on each side. Once the shrimp has turned pink and is no longer translucent, give it a quick toss and then remove from the pan. Be sure to remove all of the garlic, ghee/butter and oil from the pan to serve with the shrimp. It makes a delicious sauce!
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Return the pan you used to cook the shrimp to the burner. Add 2 Tbsp butter and 2 Tbsp olive oil to the pan.
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When the butter is melted and the oil warm, add the spiral sliced zucchini. Immediately add the minced garlic and salt and toss. Cook for 1-2 minutes while tossing, until the zucchini pasta is warm.
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Serve in a bowl with the zucchini on bottom and shrimp on top. Pour any remaining garlic and butter / oil over the dish and salt to taste, if needed.