Gluten Free Whole30 Coconut-Lime Shrimp with Zucchini Ribbons
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Learn more →Ingredients
4 servings
For the zucchini ribbons
- 4 medium zucchini (about 2 lb total)
- ½ tsp fine sea salt
For the shrimp and sauce
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tsp lime zest (from about 1 lime)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Using a vegetable peeler, shave each zucchini lengthwise into long, thin ribbons, rotating the zucchini a quarter-turn after every few passes and stopping when you reach the seedy core. Spread the ribbons on a clean kitchen towel or paper towels, sprinkle with 1/2 tsp salt, and let stand for 10 minutes to draw out excess moisture, then pat dry.
- 2
Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
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