These delicious Spicy Shrimp Paleo Spaghetti Noodles are the perfect combo for low-carb spaghetti noodle lovers!

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, and 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 these Spicy Shrimp Paleo Spaghetti Noodles will be your family’s new favorite !!

Spicy Shrimp Paleo Spaghetti Noodles
5 from 1 vote

Spicy Shrimp Paleo Spaghetti Noodles

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2 servings
Author: ChihYu Smith
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 !
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Ingredients 

  • 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

Other:

  • 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

Instructions 

Heat 1 ½ tbsp of coconut oil in a large saute pan over high heat. When hot, add (in order):

  • 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!

Nutrition

Calories: 238kcal
Course: Dinner, Lunch
Cuisine: Asian, Thai
DID YOU MAKE THIS RECIPE?Tag @iheartumami.ny on Instagram and hashtag it #iheartumami.