I know that I am really late to the party, but I finally got a Spiralizer! My grandmother heard me raving about it a few weeks ago and, lo and behold, if you (inadvertently) ask you shall receive! Best gift ever Mimi, I love you.
What is the first thing that every gluten free person makes with their spiralizer? Noodles! Zucchini noodles, it seems. Or carrot noodles, or sweet potato noodles – the possibilities are endless with veggies! Trying not to get overwhelmed, I just googled “best zucchini noodle recipe” and damndelicious.net was one of the top recipes. It caught my attention because of its low carb content, simple ingredients, and low calories.
I’ve tailored her recipe to make it lactose free though (butter and parmesan cheese substitute), so let’s go:
Ingredients:
- 2 Tablespoons unsalted butter (I use vegan, dairy free, Earth Balance Buttery Spread)
- 1 pound of medium shrimp, peeled and deveined
- 3 cloves of garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup chicken stock
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds (4 medium sized) zucchini, spiralized
- 2 Tablespoons freshly grated dairy free parmesan (I use Go Veggie!)
- 2 Tablespoons chopped fresh cilantro
Instructions
- Melt butter in a large skillet over medium high heat. Add shrimp, garlic, and pepper flakes. Cook, stirring occasionally, until pink, about 3-4 minutes.
- Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
- Serve immediately, garnished with parmesan and cilantro, if desired.
Nutritional facts: 27g protein, 4.8g sugars, 1.9g fiber, 338.1mg sodium, 232.7mg cholesterol, 4.7g sat. fat, 8.6g total fat, 214.3 calories
(At 4.3 mg per serving, this recipe is high in iron! Combined with the 40 mg of vitamin C to help with the iron absorption, this meal is great for someone who is looking to boost their iron status through food.)
Easy Peasy! Look out for more recipes through my Instagram!
Hold the Cheese Please 
Sounds delicious. Would you say it’s comparable with spaghetti squash?
LikeLike
Hi! Thanks for the comment! ❤ To answer, spaghetti squash has a MUCH more watery texture — the most comparable to zucchini is carrots or sweet potatoes! Is there a certain dish you are trying to make?
LikeLike
I was planning to try a pasta-free pasta (for the first time) this weekend and only knew of spaghetti squash. I will definitely give this a try instead, sounds like it will have a much closer to al dente texture. Thank you!
LikeLike
Oh yeah girl no problem!!
LikeLike