Healthy Chicks

Lately, I’ve become quite obsessed with authentic Thai food. I love the warming spices, coconut milk and citrusy notes incorporated in the recipes. To me, that’s comfort food at its finest. This recipe is a fusion between Thai and Italian cuisine. It has the flavors you know and love from Thai food, and a familiar taste of shrimp scampi (without all the extra carbs and butter). With spiralized zucchini and carrots instead of pasta, this recipe is free from gluten, dairy and soy. Enjoy! 

Coconut Shrimp Scampi with Carrot & Zucchini “Noodles”

• 2-3 large zucchini
• 3-4 carrots OR bag of frozen “carrot noodles” (I found them at Trader Joe’s)
• 1 pound cooked fresh of frozen shrimp
• 1 c. grape tomatoes
• 1 can artichokes, diced
• 2 cloves garlic, crushed
• 1 TB olive or coconut oil
• ~ 1/2 can coconut milk
• juice of 1 lemon
• ~2 TB fish sauce (add more if needed)
• handful fresh basil
• sea salt & black pepper to taste

1. Sauté garlic in a little olive or coconut oil on low heat. Add in lemon juice, fish sauce & coconut milk, and stir.

2. In the meantime, thaw your cooked shrimp or if fresh, peel and de-vein. You can also spiralize your carrot and zucchini at this time into “noodles” with a spiralizer. (Note: Trader Joe’s has frozen carrot “noodles” & many stores sell veggies already spiralized if easier.)

3. Add shrimp and artichokes to sauce, and stir.

4. Mix in your zucchini & carrot “noodles,” and toss until well coated with sauce. You can also add in your grape tomatoes. Cover and let simmer on low for just a couple minutes, until “noodles” are tender but not soggy. Be careful not to overcook!

5. Season with salt & pepper to taste. Plate and top with fresh basil. Enjoy!