Cilantro Lime Shrimp with Zucchini Noodles

Shrimp, garlic, lime, cilantro, a little heat. What could possibly be more delicious? Except perhaps pairing all of that with some fresh zucchini... now that just might be on of the best thing ever.

We try to eat healthy meals a few times a week to balance out the more sinful comfort meals our family enjoys. Sometimes you just need something light and simple on a hot day or something that will be quick to the table but still packed with satisfying flavor. This recipe covers all of that. It's simple and fast, it's light and healthy and flavor? Oh my goodness, this has such a nice punch of flavor that you'll never even think you're eating something so good for you because it seems so decadent!

Making vegetables into "noodles" isn't a new thing. I use carrots, summer squashes, sweet potatoes, cucumbers, cabbage... almost any vegetable that can be shredded can be turned into a noodle and used as a substitute for pasta or rice. Not only are the vegetables lower in calories, but they are also a way to get more veggies into your diet. It's great for folks following a low carb diet, perhaps you're following Adkins or South Beach. Or you're diabetic and have to limit your carb intake. If you're gluten free, vegetable noodles are a way to make sure there isn't any hidden gluten. Have children that turn up their noses to vegetables? Try using zucchini noodles in place of spaghetti with meatballs or meat sauce... they might just gobble up the whole plate. Shredded and lightly sautéed cabbage is a great swap for rice with your favorite Asian meal. Everyone has heard of using sheets of eggplant or zucchini in place of lasagna noodles, and it's delicious! Try it! You might find you really enjoy it :)

Cilantro Lime Shrimp with Zucchini Noodles

Ingredients:

Method:

1: Prepare zucchini by using a spiral slicer, box grater or mandolin

to create “noodles”. Set aside.

2: Prepare the limes. Zest one lime. From the zested lime

squeeze the juice into a small bowl. Cut the second lime into 8 small wedges

for service. Set aside.

3: In a wok or large skillet, heat oil over medium high

heat.

4: Add garlic and jalapeño peppers and sauté for a few

moments.

5: Add shrimp and stir-fry until they turn pink and are

cooked through. 4-5 minutes. Turn off heat.

6: To the shrimp, add the cilantro, lime zest and juice

along with a light sprinkle of salt. Toss to combine. Transfer the shrimp with

a slotted spoon from wok/skillet to a plate and cover to keep warm.

7: Once the shrimp is removed, turn the heat back on to

medium high heat and sauté the zucchini noodles in the remaining oil in the

wok/skillet until the noodles are hot and semi cooked. This will take no more

than 2 minutes, perhaps even as little as one minute depending on the thickness

of your noodles. Salt lightly.

8: Transfer the zucchini noodles to serving plates and top

with the cooked shrimp. Garnish with lime wedges and serve immediately.

Makes 8 servings.