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Creamy Shrimp and Zoodles Recipe

this recipe
  • 2 cups cauliflower (roughly chopped)
  • 3/4 cup water
  • 1 cup PURE coconut water
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 1 small onion (finely chopped)
  • 16 oz cooked shrimp
  • 1/2 cup coconut cream
  • 1/4 cup fresh cilantro, chopped
  • 1 lime - juiced and zested
  • 2 tsp coconut oil
  • 1/2 tsp paprika
  • 1/2 Tbsp garlic, minced
  • 2 large zucchini, julienned (made into noodles)

Add cauliflower, water and pure coconut water to medium saucepan

Bring to a boil, then cover and lower heat until cauliflower is very soft, about 5-7 minutes

In a separate saucepan, saute garlic and onion in coconut oil until soft and fragrant

Ladle the cooked cauliflower mixture into blender and puree until you have reached a smooth consistency. If you do not have a blender, you can use an immersion blender to puree

Pour mixture over garlic and onion

Add cooked shrimp, coconut cream, lime juice, lime zest and paprika. Bring to a simmer over low-medium heat


Heat saucepan over med-high heat with coconut oil spray. Once hot, add peeled and deveined shrimp.

Cook for 2-3 minutes on each side. Shrimp cooks very quickly, so make sure to keep an eye on it!

Then add cilantro

In a separate saucepan, heat your choice of oil over med-high heat

Add zuchhini noodles and sautee for 3-4 minutes (they cook very quickly)

Transfer noodles to a dish and pour shrimp and cauliflower mixture over noodles


  • Prep Time: 0 hours 05 mins
  • Cook Time: 0 hours 20 mins
  • Serves: 2

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