Zoodles with Shrimps and Spinach

Zoodles with Shrimp and Spinach on www.paleolland.com

I’m a big fan of seafood. Especially shrimps! These big shrimps still have their tails attached and peeling them with your bare hands while eating adds and extra dimension to your diner experience. This simple and quick dish (on your table in under 15 minutes!) is bursting with flavor and this cherry tomato combination makes me a happy little camper :-)


Ever since I bought my spiralizer on Amazon zoodles have become a regular staple in my kitchen. Just recently I also tried the other slicing accessories that came with it and I made Zappardelle (zucchini pappardelle, or just flat zoodels hihi) and slicing yams is next on my list! I you follow me on Instagram you can have a first hand look at my diner creations, since I post a lot of what I daily eat (and other random bits and bobs from my humble little life) over there. If you have an instagram account yourself as well, let me know! I’d love to follow you as well.


Eating fish and seafood (or taking fish oil supplements) can drastically improve our health and prevent chronic diseases, because of the omega-3 fatty acids they contain.

Omega-3 fatty acids reduce the risk for cardiovascular disease through a number of mechanisms, including a reduction in heart beat irregularities called arrhythmias, a decrease in blood clots which in turn can decrease the risk for heart attack and stroke, a decrease in blood triglycerides, slightly lower blood pressure, a decreased rate of plaque formation in arteries, and a reduction in overall inflammation, which is now known to be an important factor causing atherosclerosis.

In addition omega-3 fatty acids may be helpful in preventing, treating, or improving a wide variety of diseases and disorders, including but not limited to virtually all inflammatory diseases (any disease ending with “itis”), rheumatoid arthritis, inflammatory bowel disorders (Crohn’s disease, ulcerative colitis), periodontal disease (gingivitis), mental disorders (autism, depression, postpartum depression, bi-polar disorder, borderline personality disorder, impaired cognitive development in infants and children), acne, asthma, exercise induced asthma, many types of cancers, macular degeneration, pre-term birth, psoriasis, insulin resistance, type 2 diabetes, cancer cachexia, intermittent claudication, skin damage from sunlight, IgA nephropathy, lupus erythematosus, type 1 diabetes, multiple sclerosis, and migraine headaches (source).

So these little fella’s don’t just taste great, they’re little miracle workers in your body as well! ;-)


I rest my case


Zoodles Shrimp and Spinach on www.paleolland.com

Zoodles with Shrimps and Spinach
Prep time
Cook time
Total time
Serves: 4
  • 4 zucchini, spiralized
  • 3 tbsp coconut oil
  • 2 onions , thinly sliced
  • 3 cloves garlic, minced
  • 300 gr (about 5 cups, pressed) fresh spinach
  • 3 tbsp olive oil
  • 500 gr (about 1 pound) tiger prawns
  • 200 gr (about 2 cups) cherry tomato, halved
  • handful of fresh basil leaves, torn
  • celtic sea salt and freshly ground peper
  1. Heat the coconut oil in a frying pan and sauté the onion and garlic.
  2. Add the prawns and stir-fry until tender (not too long, otherwise they will become dry).
  3. Add the spinach and stir-fry until wilted.
  4. Stir in the tomatoes and the almost all of the basil (save some for garnish) and stir until everything is heated through.
  5. Season to taste with salt and pepper .
  6. Divide the Zoodles on 4 plates.
  7. Spoon the vegetables shrimp mixture on the zoodels
  8. Garnish with basil leaves last .
You can also add the zoodles to the shrimp vegetable mixture and heat them through for a couple of minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: