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Shrimp

Thai Shrimp Zucchini Bowls

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Course Main Course
Servings 4

Ingredients
  

  • ½ inch slice of fresh ginger chopped
  • 4 cloves garlic chopped
  • 3 Tbsp fresh basil
  • 3 Tbsp fresh cilantro + extra for garnish
  • 3 green onions sliced
  • 3 Tbsp avocado oil
  • 4 Tbsp sesame oil divided
  • ½ cup Bragg Liquid Aminos coconut aminos or tamari soy sauce
  • 1 ½ Tbsp honey
  • 2 tsp red pepper flakes or to taste
  • 1 ½ lbs 16/20 count raw shrimp peeled and deveined
  • 4 cups spiralized zucchini dried very well to remove moisture
  • 1 lime cut into wedges

Instructions
 

  • In a food processor, combine ginger, garlic, basil, cilantro and green onions.  Pulse several times, until ingredients are minced.
  • Scoop mixture from food processor into a medium bowl and add 3 Tbsp sesame oil, avocado oil, aminos, honey and red pepper flakes.  Stir until well combined.
  • Split the marinade into two medium bowls adding the shrimp to one bowl and the spiralized zucchini to the other.  Mix both bowls until well coated.
  • Allow mixtures to marinate for about 30 minutes.
  • Preheat grill or oven to 350°F and lightly oil a grilling tray or baking sheet with remaining sesame oil.
  • Once shrimp have marinated, place on tray and cook 1-2 minutes per side or until shrimp turns an opaque-pink in color.  Remove from tray and set aside.
  • Add zucchini to the tray.  Using tongs or two forks, toss zucchini allowing it to cook evenly, about 2-3 minutes.
  • Remove zucchini from tray and mix with shrimp.  Divide to 4 bowls or plates and garnish with a fresh lime wedge and cilantro.
Keyword Anti-Inflammatory, Complete Meal, Entree, Seafood, Zucchini