Cilantro-Lime Coconut Shrimp and Zoodles

Cilantro Lime Coconut Shrimp and Zoodles

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.

Cilantro Lime Coconut Shrimp and Zoodles

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.

Cilantro Lime Coconut Shrimp and Zoodles

Unfortunately┬áthis 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.

Cilantro-Lime Coconut Shrimp and Zoodles

10 minutes

30 minutes

Total Time: 40 minutes

Yield: 5

Serving Size: 3oz shrimp

Cilantro-Lime Coconut Shrimp and Zoodles

*Place your coconut milk in the fridge overnight UPSIDE DOWN and then when it's opened you can scoop the fat off the top of it. **may add 1 tbsp corn starch or flour if you want the sauce thicker but I wanted this dish to stay paleo.


    For the Shrimp
  • 24oz frozen shrimp, thawed and peeled
  • 3 medium zucchini, spiralized
  • 1/2 tsp lemon pepper
  • For the Zoodles
  • 1 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 lime, juiced
  • 1 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup canned coconut milk (just the fat)*
  • 2 tbsp chopped fresh cilantro


  • Place shrimp in a large pan over medium-high heat. Sprinkle with lemon pepper and cook until both sides are pink. Remove and set aside.
  • Pour 1 tbsp of oil into pan and sautee the garlic for a minute or two, stirring so it doesn't burn
  • Place your zoodles in the pan and cook, stirring occasionally until noodles are soft and have shrunk down a bit - takes about 10 minutes tops
  • Pour in lime juice, spices and coconut milk and stir to melt the coconut milk in
  • Let simmer for a few minutes**
  • Toss with the cooked shrimp and garnish with extra cilantro if desired

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