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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