Angel Hair Zoodles with Garlic, Shrimp & Tomatoes

img_20170214_190732_422Zucchini Noodles are a great guilt free way to have big bowls of pasta.  Light and refreshing, but fills you just the same.

Serves 2

12 oz      Zucchini Noodles (Zoodles)*

8 oz        Shrimp 31/40 ct (raw, peeled)

2 ea         Roma Tomatoes, diced & seeds removed

4 ea         Garlic cloves, chopped

1 tbl         Olive Oil

Parmesan Cheese

Salt & Pepper

Red Pepper Flakes


  1. Heat a nonstick pan on medium with olive oil
  2. Add garlic and cook for 2 min
  3. Turn heat to high and add Shrimp, Zoodles, tomatoes & red pepper
  4. Sauté for 3-5 min, or just until shrimp are cooked
  5. Garnish with Parmesan

* I salt my zucchini after spiralizing them.  This removes excess water and gives them more of a cooked texture.  1 ounce Pink Himalayan salt for 4 lbs zoodles.




Shrimp Ceviche Carpaccio


If there is one thing I love more than tacos, it’s Ceviche!  Every time I go down to Ensenada I have to get a Ceviche Tostada from La Guerrerense. They are always so fresh, bright and have the perfect acidity.  Since I am currently on an adventure of weight-loss, trips to Ensenada are not in the cards.  Soon enough though.

I guess that leaves me to make Ceviche at home!  I’m skipping the Tostada with this one and am just going to have a nice plate Shrimp Ceviche. It’s low calorie, low fat and high in protein.

Shrimp Ceviche Carpaccio

4 ea      Shrimp 13/15 ct, peeled & deveined

1 ea       Lime

1 ea       Chile (Jalapeño, Serrano, Hungarian etc), finely chopped

1 ea        Red Onion, thinly sliced


Hot Sauce (optional)

Olive Oil (optional)

  1. Butterfly your shrimp, cutting in half if you choose
  2. Place a piece of cling wrap over the shrimp & lightly pound them out until they are fairly thin.  Place the shrimp on a plate without overlapping.
  3. Zest the lime and save for later, then squeeze 1/2 the lime over your shrimp. Reserve the remainder of the lime juice for serving.  Sprinkle with 1tsp of sea salt.  Put your shrimp in the fridge for 30 min.  In the meantime,
  4. Finely chop your chiles, use as little or as much as you like.  Thinly slice your red onions and set these aside
  5. Remove shrimp from the fridge. The shrimp should be opaque and look cooked.  Add the shrimp & remaining ingredients to a new plate or bowl, drizzle with a little EVOO and Hot sauce if you like.

Enjoy. I did!



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