In my quest to be gluten free, my appreciation for zucchini noodles has greatly increased. As far as the kids go, my 9 year old seems to be buying into it, but my 3 year old is definitely struggling with it. So when I make this, I end up making a little pasta on the side for her, just in case.

  • 1 lb cleaned and deveined shrimp
  • 3 medium sized zucchini, spiralized
  • 3 cloves garlic, minced
  • 3/4 tsp paprika
  • Pinch of turmeric
  • 1/2 tsp red chili flakes
  • Juice of 1/2 lemon
  • 1/2 tsp Himalayan Salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  1. In a bowl, combine garlic, paprika, turmeric, chili flakes and lemon.
  2. Add shrimp and mix well. Set aside.
  3. Heat a deep pan on medium heat and add olive oil.
  4. When the pan is hot, add the shrimp and season with the salt and pepper.  Continue sautéing until the shrimp changes color.
  5. Add the spiralized zucchini to the shrimp mix and mix thoroughly.
  6. Taste and adjust seasoning. (I sometimes add more lemon at this stage.)
  7. Serve hot.