Mold Detox Friendly Whole30 Chili-Lime Shrimp with Zucchini Ribbons
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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
- 3 tbsp avocado oil, divided
- 3 cloves garlic, minced
- 1 tsp chili powder
Ingredient noteDried chili powder can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—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 chili powder, please tap it and change its rating to Red.
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—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 smoked paprika, please tap it and change its rating to Red.
- ¼ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—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 cayenne pepper, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—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.
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
For the zucchini ribbons
- 4 medium zucchini (about 2 lb total)
- 1 tbsp avocado oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine 2 tablespoons of the avocado oil, the garlic, chili powder, smoked paprika, cayenne, salt, black pepper, lime juice, and lime zest. Add the shrimp and toss to coat evenly. Let the shrimp marinate at room temperature for 10 minutes.
- 2
While the shrimp marinates, use a vegetable peeler or mandoline to shave each zucchini lengthwise into wide, thin ribbons, rotating the zucchini a quarter-turn after each pass and stopping when you reach the seedy core. Discard the cores or reserve for another use.
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