I openly admit that I easily get stuck in a dinner rut. I find myself planning the same 5-8 meals over two weeks. How many ways can I make sausage and peppers? But when I take time to sit down, remove the distractions like Netflix, and focus for a few minutes, I can put together a variety of protein dishes with a variety of vegetables and come up with something good. Chipotle Lime Shrimp and Zoodles is one of those creations.
I dug around in my cabinet and pulled out my Zoodle-maker. It really is easy-to-use and I need to actually use it more often. Even though stores are now selling fresh spiralized zucchini, squash, and sweet potatoes, the cost is still so much more expensive.
By making my own, I can control the amount and guarantee that I’m getting the best of the vegetable. There is little waste and a little practice goes a long way.
This is week 1 of Whole30 and zoodles are a great way to get some typical “pasta” dishes in rotation. I had some fresh shrimp so I made this in less than 30 minutes.
The key to good zucchini noodles is to NOT overcook them. If I have time, I like to salt them liberally over a cookie sheet and let the water drain out. This prevents mushy zoodles. When they are drained and ready to cook, don’t leave the stove. 3 minutes MAXIMUM. I like a little crunch to mine, so these cooked in 3 minutes after I turned off the heat under the pan.
Chipotle Lime Shrimp and Zucchini Noodles