8 Apr


Hi guys! So i’m a little bit under the weather today, which meant I had to call out sick to work because the flu decided to visit for a few days 😦 But in between drinking soup and hot tea remedies, I figured i’d make a carb free pasta recipe :)The shrimp is breaded with almond flour because I wanted to keep it paleo, but you can also use gluten free rice bread crumbs if you’d prefer. You can find it at any health food store or even the organic section of your grocery store. Have a great day and stay warm!


1 medium zucchini (peeled)
5 pieces raw jumbo shrimp (peeled)
1 organic cage free egg
1/4 cup almond flour
1/4 tsp. sea salt
A dash of cayenne pepper
1 tsp. Mrs. Dash salt free spice mix
1 tbsp. chopped red onions
1 tbsp. chopped red bell peppers
1 tsp. coconut oil

Preheat oven to 400Β°F.

Peel zucchini with a potato peeper to form pasta shape.

Line a baking sheet with parchment paper.

Place egg (whisked) and almond flour in separate plates, then season almond flour with a dash of sea salt and cayenne pepper (different from the servings listed in the ingredients).

Coat shrimps individually in the egg mixture and almond flour before placing them on the baking sheet. Bake for 10-15 minutes or until they look slightly brown and crispy. Take them out of the oven when ready and cover with foil paper to keep them warm.

Place a skillet over medium heat and add coconut oil.

Place zucchini, onions, bell peppers, and remaining seasoning ingredients in the skillet and let it simmer for 1 minute.

When ready, plate your zucchini with breaded shrimp.

Viola! You’re ready to eat!

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