Whole30: Ginger Lime Shrimp and Zucchini “Noodles”

A week into the Whole30, I’m no longer craving sugar or missing carbs. To my surprise, what I miss most is dairy. Milk. Cheese. Butter. Cream in my coffee.

Not having dairy available as an ingredient really impacts what you’re able to pull off in the kitchen. And soy is out, so you can’t just turn to any old Asian recipe, either.

Of course, not being able to turn to rice, pasta, tortillas and other such things as foundations on which to rest your protein is perhaps even more challenging. You have to think things through. You have to consider alternatives to dairy and grains, or search out meals that naturally do not include either one. What I find myself doing on most evenings is striving to get crafty with the veggies – in order to get more veggies into our diet, but also to round out our protein-based meals in ways that work.

This is a road filled with pitfalls in a way. No matter how you spin it, cauliflower purée just isn’t and never will be mashed potatoes. You can enjoy cauliflower purée for its own inherent sweetness and creamy texture, but you can’t quite trick your mind into believing it’s equal to potatoes. The same goes for cauliflower rice, which I also like. But it’s not rice. It’s a different neutral base on which to rest a protein. And that’s doable, if not always preferable.

Spaghetti squash is a life saver. It’s incredibly akin to the thinnest of rice noodles. Zucchini and yellow summer squash, prepared with care, can take on rather satisfying noodle-like qualities as well. And there are other vegetables out there that beg to be explored: root vegetable purées, sautéed cabbage, vegetables stuffed with protein and roasted into tender submission.

But I’ve had help, I’ll readily admit. Inspiration from blogs like Nom Nom Paleo and The Wednesday Chef, as well as Melissa Joulwan‘s cookbook Well Fed, which is geared specifically toward the Whole30. I’m grateful for all three of these ladies, who have provided me with so many ideas. It’s been survival gear, if you will.

Tonight we had ginger, lime and garlic-marinated shrimp with zucchini “fettucine,” both ideas I took from Well Fed and tweaked to suit my taste, my pantry and my kitchen. The shrimp are supposed to be grilled, and goodness knows that was the downside. I miss having a grill at home – ours is currently languishing in a storage unit back in Michigan. Hopefully we’ll eventually have a living arrangement that allows us to get it here.

I did this dish as a stir-fry, and once the prep is done, it’s all very quick. Shrimp need very little time on the heat or they’ll overcook. The same goes for the zucchini ribbons, which you want to retain an al dente texture and not become mushy. The flavor is gingery and garlicky and acidic from the lime. I loved it. I tossed some chopped scallions and cilantro on top at the end, and served our bowls with a lime wedge. I almost believed I was eating shrimp over pasta.

Ginger, Lime and Garlic Shrimp and Zucchini “Fettucine”

adapted from Well Fed by Melissa Joulwan

For the shrimp:

1-2 pounds large shrimp, cooked, peeled and de-veined

Juice of 1 lime

1/2 teaspoon chili oil

4 cloves garlic, pressed or smashed and minced fine

1 tablespoon freshly grated ginger

1/2 teaspoon fine grain sea salt

1/4 teaspoon ground black pepper

1 tablespoon minced fresh cilantro

1 tablespoon extra virgin olive oil

For the noodles:

3-4 small to medium zucchini, shredded into long ribbons with a vegetable peeler or julienned on a mandoline (you may want to leave the very centers, as the seedy part won’t shred as well.

a few teaspoons fine grain sea salt

2 tablespoons virgin coconut oil

chopped scallions, chopped cilantro lime wedges for serving

First, shred the zucchini, place in a colander, and salt really well, tossing to coat. Set aside for about 30 minutes, to allow the salt to “pull” the water from the squash. You’ll be surprised how much water come to the surface of your “noodles!”

Rinse and drain the shrimp.

Next, whisk together the rest of the ingredients. This is the shrimp marinade.

Toss in the shrimp, and set aside.

After the zucchini has rested for 30 minutes, rinse it well, shake off the excess water, and dry the noodles in paper towel or a thin cotton towel. Be gentle with them while getting as much water off as you can.

In a large skillet over medium-high heat, melt the coconut oil. Add the shrimp and sautée, stirring occasionally, until they start to become opaque, 2-3 minutes.