This was a great post-work dinner that was quick and easy to whip up. It makes a spicy and flavorful sauce that brings these spiralized squash noodles to life. We’ve been trying to eat a little healthier at home (hence the vegetable noodles instead of real noodles) and this dinner left us feeling full and satisfied.
Let’s walk through the steps!
- 1/2 tsp paprika
- 1/2 tsp red pepper (cayenne pepper)
- 1/4 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp oregano
- 1 1/2 Tbsp cumin
- 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- 2 Tbsp extra virgin olive oil
- Juice of 1/2 lime (use the other 1/2 of the lime for garnish)
- 1 pound of shrimp
- 3 spiralized squashes (I used 2 zucchini squash and 1 yellow squash)
Make sure shrimp is washed, peeled, deveined, and the tail is off. Rinse shrimp under cool water, drain, and then place in a medium/large bowl.
In a small bowl mix together all of the listed spices and seasoning with the olive oil.
Add spice mixture to the bowl of shrimp and mix well. Cover mixture and allow to marinate in the fridge for at least 30 minutes.
During this time, wash and spiralize your squash of choice and set aside.
After your shrimp has marinated, place it on the stovetop in a pan on medium/high heat. Stir occasionally to make sure both sides of each shrimp are cooking evenly. I usually cook it for about 8 minutes total.
At the same time you are cooking your shrimp, heat olive oil in a separate pan over medium/high heat and add your spiralized squash. This can be a tricky step because you want your spiralized noodles to remain slightly uncooked and have a little bite to them. It is easy to overcook your spiralized noodles and end up with soggy, unappetizing noodles.
Once your noodles and shrimp have cooked, transfer to a serving bowl. Add lime wedges for garnish, and enjoy!!