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Coconut Shrimp With Zucchini Pasta

Processed foods have made our lives so easy. There's no need to slave away in the kitchen or waste time preparing meals when you could just open a box or a can. As convenient as it may be, one of its downsides is the toll these foods take on your health. Here you have a lovely well-balanced meal, but if you feel the workload is a little too heavy, you can easily swap the zucchini noodles with mild spaghetti.

Prep Time 25 minutes
Serves: 2
Difficulty Level: Medium
Coconut Shrimp With Zucchini Pasta Image Source: The Healthy Foodie
Ingredients for pasta dish:
Cauliflower - 21 oz.
Water - 3/4 cup
Coconut water - 1 cup
Onions - 1 (chopped)
Salt and Pepper - as needed
Shrimp - 10.5 oz. (cooked)
Coconut cream - 1/2 cup
Lime juice - from 1 lime
Garam masala - 1/4 tsp.
Zucchini - 2 (julienned)
Cilantro - 1/4 cup
Method of preparing the pasta dish:
  1. In a medium saucepan, boil the cauliflower, water and coconut water. Cover, lower the heat, and cook for 7 minutes until the cauliflower is soft.
  2. In a large skillet, sautée the mushrooms and onion with salt and pepper. Cook until soft and golden
  3. Blend the cauliflower in a food processor, until the mixture is smooth. Pour over the mushrooms in the skillet.
  4. Add the shrimp, coconut cream, lime juice and garam masala. Simmer over low-medium heat.
  5. Pour the shrimp sauce over the stringed zucchini pasta.
  6. Plate the zucchini noodles, pour the shrimp mix over, garnish with cilnatro and serve.
Source: The Healthy Foodie
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Related Topics: zucchini , healthy , food , recipe , natural , shrimp , cooking , julienne
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