Spicy Chimichurri Shrimp Zucchini Noodles

About This Recipe

10 minutes + one pan is all you need for these Spicy Chimichurri Shrimp Zucchini Noodles! The easiest paleo, Whole30, and gluten free dinner for summer!

Ingredients

• 1/2 pound peeled and deveined shrimp
• 1 package Veggie Noodle Co. zucchini spirals or two spiralized zucchinis
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• fresh parsley, for garnish
• 1 jalapeño, stem removed (can deseed if you want it less spicy)
• 1/4 cup olive oil
• 1/2 cup packed cilantro
• 1/2 cup packed parsley
• 1/2 shallot
• 2 cloves garlic
• 1 tablespoon lime juice
• salt and pepper, to taste

Instructions

1. Make the sauce. Place all the sauce ingredients into a Vitamix or high powdered blender and blend until smooth.
2. Heat a large non-stick pan over medium heat and spray with olive oil. Once hot (about 30 seconds), add shrimp and let cook for 2-3 minutes on one side. Flip them over and cook for another minute until white and firm.
3. Turn heat to low and add zucchini noodles, garlic powder, and salt and pepper. Stir to combine and cook for 1-2 minutes, depending on preference. Turn off heat and mix in as much spicy chimichurri as you like. Garnish with fresh parsley and enjoy!