Mold Detox Friendly Paleo Shrimp Scampi over Zoodles
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the sauce
- 3 tbsp extra-virgin olive oil, divided
- 5 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ cup dry white wine broth or chicken broth
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 2 tbsp ghee
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the zoodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 1 tbsp extra-virgin olive oil
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 1 1/2 minutes, until the undersides are pink and opaque. Flip and cook 30 to 60 seconds more, until opaque throughout and the internal temperature reaches 145°F (63°C). Transfer the shrimp to a plate and set aside.
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