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Lemon Tahini Dill Zoodles with Garlicky Shrimp
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Lunched so hard on these CREAMY LEMON TAHINI DILL zoodles and sautéed GARLICKY SHRIMP. The dressing I used on these is one I make about every other week for salads. Well, turns out it makes a perfect sauce for zucchini noodles. This would be great for meal prep, just make the zoodles and dressing and add the dressing when you’re ready to eat! -@starinfinitefood


Prep time 10mins
Cook time 20mins
Yield: Serves or Makes 2
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For the Zoodles and Shrimp


  • 1 zucchini, spiralized
  • 1/2 cup cherry tomatoes
  • 1/2 avocado
  • 6 pieces shrimp
  • 1 teaspoon coconut aminos
  • 1 teaspoon garlic powder
  • Salt and pepper, To Taste
  • 2 tablespoons oil
  • 1 tablespoon ghee

For the Lemon Tahini Dressing


  • 1/2 cup tahini
  • 1/3 cup water, or more as needed
  • 1 clove garlic
  • 11/2 tablespoons coconut aminos
  • 11/2 tablespoons liquid aminos, or tamari
  • 11/2 tablespoons lemon juice
  • 1/3 cup fresh dill
  • Salt and pepper, To Taste


  • Step 1

    Heat the oven to 400ºF. Drizzle the tomatoes with oil and roast for 10-15 minutes, until burst.

  • Step 2

    In the meantime, heat the remaining oil in a saucepan on medium heat. Sauteé the spiralized zucchini for about 1 minute. Remove from the pan and set aside.

  • Step 3

    Heat the ghee in the pan on medium high heat and cook the shrimp for 2 minutes per side, until cooked through. Put on top of the zucchini and tomatoes.

  • Step 4

    To make the dressing: blend all ingredients until smooth. Add water as needed if you want a thinner consistency. Toss with the zucchini, tomatoes and shrimp.