Last week, when I worked with Britni from Inspyre Boutique, she gave me a GIANT zucchini. The size you can’t find in the stores. And asked me to make something with it because she was sick of just sautéed and grilled zucchini. Automatically I thought of a dessert recipe, of course, but she told me she wasn’t super in to sweets so I decided making a pasta would be a better idea. Dang it. And you know what? We always eat our zucchini pasta warm, why not have a cold pasta this time? Boom. A recipe was born.
But since the zucchini was the size of a newborn, it was tough to spiralize it on my Paderno Spiralizer, so instead I used my Julienne Slicer instead, which is much cheaper and smaller in size if you’re looking to spiralize some veggies. Just a fact for your day.
So if your garden is birthing human sized zucchinis like crazy, here are a handful of zucchini recipes from my site!
I hate keeping secrets. I’m not good at it. If it’s someone super important to me who asks me to keep a secret, then for sure, I can shut my mouth. But if it’s a secret not worth holding in, I’m terrible. Like the one I have now. I’m constantly instagramming on the project work I’m doing, which I’m obviously keeping a secret about, and it’s killing me. All I want to do is tell you and the word vomit is right at the back of my throat…but alas. Instead I will keep just pushing it down until the right time comes. So you can just be annoyed with me instead. Great.
Guess what?! I go to San Diego soon. Yep. I love that city. It’s just gorgeous. I really wouldn’t mind living there if it wasn’t about a bazillion dollars to live on the beach. Anywho, last time I stopped in San Diego, it was for a book signing for our first book tour. This time it is for a giveaway for a person who won an all exclusive paid trip to San Diego to celebrate The Paleo Kitchen cookbook! This second trip means I will have A LOT more room in my suitcase as well as a lot more time to do a little San Diego fun. You know what that means!! SHOPPPPPPING!! There is an adorable boutique right down the street from my hotel called Vocabulary that I will absolutely be stopping by while I walk to the restaurants in Little Italy. Do you guys know of any other boutiques in San Diego? Please please say yes.
- 1 pound peeled, uncooked shrimp
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 2 tablespoons butter (or coconut oil, etc.)
- 1 very large zucchini (or 3 medium) spiraled or julienne sliced
- zest of ½ a lime
- juice of 1 lime
- zest of ½ a lemon
- juice of 1 lemon
- ¼ cup olive oil
- ¼ teaspoon sea salt
- 3 clementines, peeled and separated
- ¼ cup basil leaves, roughly chopped
- pinch of black pepper
- Place a large saute pan over medium heat, add butter.
- While pan is heating up, pat shrimp dry with paper towels then sprinkle with garlic powder and salt. Place in hot pan and cooked on both sides for about 2-3 minutes per side.
- Once shrimp are done cooking, remove and set aside in a glass bowl.
- In the pan still over medium heat, add zucchini noodles and toss for 2-3 minutes just to get the zucchini tender. Then place in bowl with shrimp.
- Lastly, in a small bowl, whisk together zest, juice, olive oil, and salt.
- Pour over shrimp and noodles, then fold in clementines and basil.
- Place in refrigerator to let cool for an hour.
- Add a pinch of black pepper before serving.