Shrimp Zoodle Coconut Bake with Chili Lime Finish
CP Phase
Dinner
Green food
pescatarian
halal
dairy-free
nut-free
soy-free
pork-free
low-histamine
Shrimp is high in protein. Zucchini noodles are low-carb and hydrating. Coconut milk, lime, and chili support digestion and boost metabolism.
🥦 Ingredients
- ●6 oz shrimp, peeled and chopped
- ●2 cups zucchini noodles
- ●¼ cup coconut milk
- ●Juice of
- ●½ lime
- ●1 egg
- ●1 tsp chili flakes
- ●1 tbsp coconut oil
- ●½ tsp salt
- ●Optional: chopped cilantro
👩🍳 How to Make It
1
Sauté shrimp: Heat coconut oil. Cook shrimp 2 – 3 minutes until pink. Steam zoodles: Steam 2 minutes until tender. Mix: Combine shrimp, zoodles, egg, coconut milk, lime juice, chili flakes, and salt. Bake: Pour into greased dish. Bake at 375°F for 20 minutes until set. Serve: Garnish with cilantro.
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