Oh so spicy and flavorful. This is a quick dish and one that sets the house smelling so good! If the windows are open you might have neighbors showing up for dinner.
I use a seasoning that is popular in the USA, especially in San Diego. It is called Tajin. This spice is used to season many Mexican dishes and is usually on every table at every meal…ok, most meals. In Mexico they squeeze fresh lime juice on cucumbers, roll them in Tajin and sell these treats on the streets. Recently I tasted a mango which had been dipped in this spicy chili pepper and lime seasoning. Not bad at all. It is a must when grilling corn! I like using it on my home made sweet potato or potatoe fries.
I was so bummed because the day I made this I didn’t have any fresh cilantro and used basil instead. It was still good, but I would make sure that you have fresh cilantro! It will really bring out the Baja flavor and the lime.
I put this dish over the same zucchini noodles used in my Twisted Chicken. Mmmmm. so good!
Give it a try, I promise it will make you want to pack up for a surf trip to Baja!
Check out Amazon for ordering Tajin seasoning on line!
BAJA SHRIMP & ZUCCHINI NOODLES
- 1/4 cup ghee or coconut oil
- 1/4 cup onions chopped
- 1 clove garlic pressed
- 1/4 cup black olives green are good or a combo sliced
- 20 cherry tomatoes sliced
- 2 tsp Tajin Seasoning or 1 tsp chili powder & 1/4 tsp lime zest
- 1/2 tsp fresh red pepper
- 1/2 tsp himalayan salt
- 1/2 tsp ground black pepper
- 1 lbs raw shrimp Cleaned and tails off
- 1/2 fresh lime juice
- 4-6 cilantro leaves chopped (or basil)
- 1-2 zucchini spiraled
- Step 1 This can be cooked on the grill in an iron skillet as well but it happened to be raining the day I made it…no surprise the summer!
- Step 2 Spiral the zucchini and place it in a bowl with a dash of salt. Stir them and let them sit until the very last minute! The salt takes out excess water.
- Step 3 In a large skillet over medium heat, melt the ghee or coconut oil. Add the onions, garlic, olives, cherry tomatoes, red pepper flakes, Tajin, salt, pepper and simmer for 10 minutes (this is when the neighbors arrive!. The smell wonderful).
- Step 4 After 10 minutes, add the shrimp and simmer until the shrimp turn from white to pink. Make sure you are tossing all time. Don’t over cook the shrimp. They will turn to rubber quickly.
- Step 5 As soon as the shrimp just turn pink, turn off the stove and squeeze the lime over the top and sprinkle with chopped fresh cilantro (or basil I didn’t have any fresh cilantro)
- Step 6 Squeeze the zucchini noodles to get all the water out.
- Step 7 Add the zucchini noodles to the skillet and toss until coated! Enjoy and if you like, add a little more Tajin!!!
3 thoughts on “Baja Shrimp & Zucchini Noodles”
Can’t wait to try this!
Tip for cooking shrimp:
when the shrimp is slightly open, like the letter C, it is Cooked (done).
When the shrimp is closed, like the letter O, it is Overcooked.
LOVE THIS! Thanks Louis…nice protocol for cooking shrimp.
OH YES, I found the final pic! LOL I take so many and thought I forgot to take a pic of the end product…found it while cleaning the camera! Don’t forget to use the cilantro rather than basil.