Shrimp and zoodles go so well together. They make for a really delicious, but light meal. Even with all the coconut milk in this dish, it isn’t heavy at all. I wanted to make some lighter dishes this week since I’m actually taking a recovery week from exercise and I’m still systematically approaching my digestive problems. Seeing if cutting all the crap and the foods that are common culprits of food sensitivities will help.
I thought it was a compliment when I was cooking it and Justin told me it smelled like I used a shit ton of butter. I was like…even better…COCONUT MILK. The canned stuff that separates the fat from the liquid part when refrigerated – it’s my favorite fat to use to thicken things since I’m still dairy-free and stay away from cheese, heavy cream, and butter. It also has loads more nutritional value than those things and is more natural so it’s a win-win. I used it in my Tikka Masala sauce instead of light coconut milk and it was the perfect trick that got it to the right creaminess.
Unfortunately this stuff didn’t get as creamy. Probably because zucchini has a lot of moisture in it. But it’s delicious and I eat it with a spoon so I can get some of the liquid in each bite. It took me no more than half an hour to throw it all together, including peeling the shrimp. I did spiralize the zucchini the night before is all.