Lemon Tahini Dill Zoodles with Garlicky Shrimp recipe

Lemon Tahini Dill Zoodles with Garlicky ShrimpLunched 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!Recipe Intro From feedfeed

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RecipePrep time 10 minutesCook time 20 minutesYield: Serves or Makes 2 For the Zoodles and Shrimp

Ingredients

zucchini, spiralized
0 1/2 cup cherry tomatoes
0 1/2 avocado
pieces shrimp
teaspoon coconut aminos
teaspoon garlic powder
0 Salt and pepper, To Taste
tablespoons oil
tablespoon ghee

For the Lemon Tahini Dressing

Ingredients

0 1/2 cup tahini
0 1/3 cup water, or more as needed
clove garlic
tablespoons coconut aminos
tablespoons liquid aminos, or tamari
tablespoons lemon juice
0 1/3 cup fresh dill
0 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.