Creamy Cajun Shrimp and Zoodles
Ingredients
The sauce
-
1
cup
raw cashews, soaked overnight
-
3/4
cup
water
-
1
shallot
quartered
-
2
cloves
garlic
-
1/2
lemon
juiced
-
4
Tbsp
Salt-Free Creole Seasoning
-
1
Tbsp
nutritional yeast flakes
-
1/4
cup
extra virgin olive oil
The shrimp and zoodles
-
6
large
zucchinis
-
1.5
lb
raw wild-caught shrimp, peeled
-
1 1/2
tsp
sea salt, divided
-
3
Tbsp
butter, ghee, or avocado oil
-
extra
to taste
sea salt and freshly ground black pepper
-
1/2
cup
sun-dried tomatoes
Instructions
- Soak cashews overnight.
- Cover sun-dried tomatoes with boiling water to soften.
- Spiralize the zucchini, add to a colander, sprinkle with 1 tsp sea salt, and toss to drain.
- Dry shrimp with paper towels and season with salt and pepper.
- Blend cashews and 3/4 cup water until smooth, then add shallot, garlic, lemon juice, Creole seasoning, and nutritional yeast, blending until combined.
- Drizzle in olive oil while blending until emulsified.
- Heat 2 Tbsp butter in a skillet and cook shrimp until pink and opaque, then remove.
- Squeeze excess water from zoodles and chop sun-dried tomatoes.
- Cook zoodles in remaining butter for 3-5 minutes, draining extra water.
- Add sauce, shrimp, and tomatoes to the pan, tossing to combine and heat through.
- Season to taste with sea salt.
Nutrition Facts (estimated)
Servings
4 servings
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
500mg
Cholesterol
150mg
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