"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!"
Lemon Tahini Dill Zoodles with Garlicky Shrimp
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Details
Prep time 10mins
Cook time 20mins
Serves or Makes: 2
Recipe
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
- 1 1/ 2 tablespoons coconut aminos
- 1 1/ 2 tablespoons liquid aminos, or tamari
- 1 1/ 2 tablespoons lemon juice
- 1/ 3 cup fresh dill
- Salt and pepper, To Taste
Method
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.