My mother-in-law has one that we use up at the cottage, but we have come to find out that you can only fit small zucchini’s into it. I’m not a fan of the handheld spiralizers. So if you’re in the market for a spiralizer – this one works perfectly. It never fails me in making the perfect zucchini noodles – as you can see pictured above! I couldn’t begin to tell you the number of zucchinis alone that I have put through this spiralizer. I had no clue what spiralizing was, so it sat in its box for a bit! But the moment I started using it – I was hooked. I received the Paderno Vegetable Slicer/Spiralizer 4 or 5 years ago as a gift from family at Christmas during the beginning stages of my blogging hobby. I recommend these products because I have tested them and find that they are helpful and worth the cost not because of the small commissions I make if you decide to make a purchase. This commission comes at no additional cost to you whatsoever. This means that if you choose to make a purchase via the link provided, I will earn a commission. Some of the links below are affiliate links. Do not peel the zucchini prior to spiralizing it.It’s entirely up to your taste preference. You can eat the noodles raw or cooked.Salt will help remove moisture, but leaves the zoodles a bit soggy and salty. Don’t salt prior to cooking or even during cooking.If thinner, do not cook more than 1-2 minutes. If your spiralizer cuts larger zoodles, cook for 3-4 minutes.But I will also enjoy some sushi, pizza, ice cream, and goodness knows what else – to my hearts content! My husband and I are traveling to northern Michigan where I will hike and bike to my hearts content. Speaking of which, I am getting ready to head out on my very first backpacking trip this coming week. Cook the shrimp for about 3 5 minutes until they are cooked through. Dishes like this help make up for them, as well as get me back on track. Add your raw shrimp to a non-stick skillet (medium-high temp, preheated) with about a tablespoon of oil & fresh minced garlic. You know those weekend getaways, vacations, and holidays with family? Yeah – those. Some weeks I am more strict with myself, whereas other weeks get away from me. For example: 80/20 – everything I eat within a week will be 80% healthy and mindful eating, where the remaining 20% will be somewhat indulging foods. Depending on how I am feeling, I like to live either by the 80/20 rule or the 90/10 rule. But I like to have a sense of balance with my diet. Not to say that I don’t enjoy and will post those indulging recipes – because I do and I will. If you’ve followed my Instagram or blog, you know that I strive (as well as live for) quick and easy healthy meals. Whatever helps to keep one from ordering takeout!
Let’s not forget how quickly shrimp cooks – approximately 5-6 minutes total! Which makes for the perfect meal on days that you know you’re going to be busy. This easy Garlic Honey Lime Shrimp and Zoodles dish comes together in 20 minutes or less!Īside from being low-carb, high-protein, and easy to make – the best part of this recipe is that you more than likely have all of the ingredients in your pantry. Sweet, sticky, garlic lime cooked shrimp and zucchini noodles are the ultimate easy and healthy combination.ĮASY GARLIC HONEY LIME SHRIMP AND ZOODLES Serve immediately.Garlic Honey Lime Shrimp and Zoodles – the perfect low-carb, high-protein recipe that comes together in one pan in just 20 minutes. Turn off the heat and add the chopped chives and parsley. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.Īdd the shrimp back into the pan and toss to combine. Next, add the zoodles and 1/2 teaspoon salt. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.Īdd the white wine, lemon juice and remaining 1/2 teaspoon red pepper flakes. Once the butter melts, add the shallot and sliced garlic. Turn the heat down to medium-low and add the remaining 2 tablespoons butter and 2 tablespoons olive oil. Once the butter melts, add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Ingredients 3 tablespoons olive oil, divided 1 pound medium peeled, deveined raw shrimp 7/8 teaspoon kosher salt, divided 3 tablespoons cold unsalted butter. Heat a large high-sided skillet over medium-high heat. Thinly slice the remaining 3 cloves of garlic and set aside. Add the shrimp, lemon zest, 2 tablespoons of the olive oil, 1/2 teaspoon of the red pepper flakes and 1 teaspoon salt. Grate 3 of the garlic cloves and add to a large bowl.
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