Pescatarian 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
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 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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