Spicy Shrimp Paleo Spaghetti Noodles !
In this video, I’m going to share with you a tip to sauté Paleo spaghetti noodles so that your noodles will remain crisp and non-soaked.
Read on if you love a delicious bowl of Spicy Shrimp Paleo Spaghetti Noodles. 🙂
The weather is getting warmer in the U.S and I thought I’d share another quick and easy dish that’s perfect for the Spring and Summer season.
Traditionally this is a dish made with regular wheat and flour pasta noodles, but today I’m going to show you how to make it lighter, healthier, using zucchini noodles.
What’s special about it ?
In the episode below, I want you to focus on one thing – the order in which I place the ingredients into the wok/sauté pan – because that’s going to be the major takeaway in making your “noodles” tasty and crisp without turning them into a mushy mess. And I guarantee this Spicy Shrimp Paleo Spaghetti Noodles will be your family’s new favorite !!
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Spicy Shrimp Paleo Spaghetti Noodles ! Delicious Paleo Spaghetti noodles with large, juicy spicy shrimps! Enjoy this Thai style Paleo spaghetti noodles. Low carb and good protein !
- ½ lb fresh shrimps buy peeled and cleaned shrimps
- 1 large zucchini or 2 smaller ones
- 2 cloves garlic minced
- 1 large shallot minced
- 1 red chili pepper seeded and minced (CA fresno chili pepper)
- Half one whole red bell pepper thin sliced
- Half one whole green bell pepper thin sliced
- 1 ½ tbsp coconut oil or avocado oil for sauteing use
- 2-3 tbsp coconut aminos use 2 tbsp first. Taste and see if 1 more tbsp is needed
- Handful of fresh basil stir in - before turning off the heat and extra for decoration
- Sea salt to taste
a. Minced garlic and red chili pepper. Season with a small pinch of salt. Keep stirring the garlic and chili for about 10 secs.
b. Shallot and shrimp. Keep stirring and scooping until the shrimp turns slightly pink both sides.
c. Green and red bell peppers. Season with another small pinch of salt. Keep stirring and scooping the ingredients for about 1 min.
d. Zucchini noodles and 2 tbsp coconut aminos. Gently mix everything together. Sauteing for about 1 ½ mins. Taste and see if 1 more tbsp of coconut amino is needed.
Turn off the heat. Push liquid in the bottom of the pan aside and scope out the ingredients only onto a large serving plate.
Reduce the liquid in the saute pan over high heat for an additional minute or until your desired consistency. Stir-in handful of fresh basil before turning off of the heat.
Pour the basil sauce over noodles. Enjoy!