| original_source | tags | category |
|---|---|---|
paleo |
entree |
- 1/2 lb frozen peeled & deveined shrimp (51/70 size)
- 1 zucchini spiralized and salted
- 2 Tbsp sriracha
- 2 Tbsp coconut aminos
- 1 Tbsp honey
- 1 lime
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 2 green onions
- fresh cilantro
- Place the shrimp in a colander and rinse with cool water until thawed. Let the shrimp drain until ready to use.
- In a small bowl stir together the sriracha, coconut aminos, honey, and juice from half of a lime. Set the sauce aside.
- Spiralize the zucchini, lightly salt the noodles and store with paper towels to reduce moisture
- Add the oil and minced garlic to a large skillet and sauté over medium heat until the garlic is soft (about one minute). Add the shrimp and continue to sauté until the shrimp turn pink and opaque (about 3-5 minutes). Remove the skillet from the heat.
- Add the zoodles to the skillet with the shrimp, then pour the prepared sauce over top. Toss the zoodles in the sauce until everything is coated in sauce.
- Top the dragon zoodles with sliced green onion, fresh cilantro leaves, and a squeeze of lime.