After routinely making the same Italian inspired zoodle recipes week after week, I got bored. So I began scouring the web for other creative, simple uses for zucchini noodles. This recipe from Savoring the Flavoring inspired me. Now, coconut zoodles have become one of my favorite dinners for busy nights. Check out the substitutes at the end for many variations on this recipe.
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Serving: 1
Ingredients:
1 medium zucchini, or 2 small zucchinis
¼ cup coconut milk
½ teaspoon coconut oil (can use vegetable, canola, or olive oil)
7-10 large uncooked shrimp
Tools:
Fry pan
Spatula
Spiralizer or sharp knife or vegetable peeler
How to Make Coconut Zoodles:
1) Cut the end off of the zucchini and spiralize it. Alternatively if you do not have a spiralizer, you can cut the zucchini into thin ribbons, or continually peel around the zucchini to make fettuccine like noodles.
#SpoonTip: only cut off the end of the zucchini that does not have a stem. You can use the stem to more easily twist and spiralize your zucchini and waste less of it.
2) In a fry pan over medium heat add ½ teaspoon of oil. If your shrimp have the shell on, devein them now. Once the fry pan is heated, add your shrimp. Cook for 1.5 minutes each side, until shrimp are light pink.
3) Set aside cooked shrimp in a bowl. Leaving the fry pan over medium heat, add a ¼ cup coconut milk to the fry pan, and heat until the coconut milk is bubbling and thickened.
#SpoonTip: make sure that the coconut milk is fairly thick before adding the zoodles as they will release moisture making the sauce much thinner.
4) Add the zoodles and cook for 1.5-3 minutes, depending how firm you prefer your zoodles.
5) Add the shrimp back to the pan, and stir to warm through. Serve and enjoy!
Substitutions and Additions:
My favourite part about this recipe, aside from taking about 10 minutes to make, is how versatile it is. Here are some of my favourite ideas for substitutions or additions:
1) Mix a teaspoon of any type of nut butter into the simmering coconut milk
2) Add a ¼ to a full teaspoon of chilli powder, dried or fresh garlic, dried or fresh ginger, or coriander to the pan with the coconut milk
3) Add ½ cup of finely diced carrots, cauliflower or broccoli to the coconut milk and let cook for 4-5 minutes before adding the zucchini
4) Substitute a chicken breast, white fish, turkey, or tofu for the shrimp – alter cooking time accordingly
5) Top with almonds, peanuts, cashews or sesame seeds