This easy garlic roasted shrimp with zucchini pasta recipe is a great weeknight shrimp dinner — you can have it on the table in 20 minutes. And it's paleo, keto, and Whole30 compliant!
This garlic roasted shrimp with zucchini pasta is a quick and easy paleo recipe. It's a great weeknight dinner — you can have it on the table in 20 minutes. I always keep a bag of shrimp in the freezer for quick dinners.
If your shrimp are frozen, put them in a bowl of cold water to thaw when you preheat the oven. By the time you get the rest of the sauce ingredients into the baking dish, the shrimp should be thawed. If there is a little bit of ice left on the shrimp, just rinse under cold water for a minute and you should be good to go.
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This quick-cooking recipe is so versatile you can use either raw or pre-cooked shrimp, depending on what you find in your area. If your shrimp are raw roast them until they turn pink and start to curl. That's how you know they are done. If you are starting with pre-cooked shrimp, just cook them until the shrimp are warmed through. Either way, they are delicious with the garlicky sauce.
I like the zucchini pasta just tossed in the hot sauce with the shrimp. But if you want it a little softer, remove the shrimp from the sauce when done and set them on a plate covered with foil to keep warm. Then toss the zucchini pasta in the sauce in the baking dish and put it back in the oven for a few minutes to soften the zucchini.
Easy paleo shrimp and zucchini noodles recipe
This easy shrimp with zucchini pasta recipe is a great weeknight dinner — you can have it on the table in 20 minutes.
Preheat oven to 400 degrees.
Combine all ingredients except zucchini pasta in baking dish.
Bake for 8-10 minutes, turning once. Cook until shrimp are pink and just cooked through, or until heated through if using pre-cooked shrimp.
Add the zucchini pasta, toss and serve.
For dairy-free: replace ghee with additional olive oil