Here’s another seafood plus zoodle recipe. This one comes together quickly and would be a great lunch or light dinner option if you’ve got company.
Prep time 15 minutes
2 pounds (905 g) summer squash (zucchini, yellow squash), spiralized (See Squash Noodles)
5 cloves garlic, minced, divided
11/4 teaspoons sea salt, divided
11/2 pounds (680 g) thawed, uncooked, shelled medium shrimp
1/4 teaspoon dried thyme
2 to 3 tablespoons (30 to 45 ml) melted Homemade Ghee
1 Place the spiralized squash in a 4-quart (3.8 liter) slow cooker. It should fill it to the top.
2 Sprinkle half of the minced garlic, 1/2 teaspoon lemon zest, and 1/4 teaspoon salt over the squash noodles. Toss them around with a pair of tongs to spread the garlic and seasonings.
3 Cover and cook for an hour.
4 Right after you start the slow cooker and get the noodles going, put the shrimp in a large bowl. Remove the tails, if you prefer. Add the juice from one of the lemons (about 1/4 cup, or 60 ml), the other half of the garlic, 1 teaspoon salt, and the dried thyme. Mix everything to coat the shrimp. Cover and refrigerate until the noodles have cooked for an hour.
5 The noodles should be softened and partially cooked. Toss them around in the cooking liquid. Add the marinated shrimp to the slow cooker, on top of the zoodles. Cover and cook for another hour or so, until the shrimp is pink and barely cooked through.
6 Transfer the shrimp and zoodles to a large serving bowl. Drizzle with 2 tablespoons (30 ml) ghee and toss to coat. Taste, and add more ghee or salt if necessary.
7 Slice the remaining lemon into wedges.
8 Serve the shrimp and zoodles with the lemon wedges.