Fish & Seafood/ Gluten-Free/ Paleo/ Whole30

Romesco Shrimp and Zoodles

Romesco Shrimp over Zoodles and Watercress

This zesty romesco shrimp is as healthy as it is delicious. Served over zoodles and watercress, this gluten-free dish is packed with nutrients and flavor and can be ready in under 20 minutes.

What is romesco sauce?…

I was first introduced to romesco sauce when browsing through No Crumbs Left, a great blog filled with wonderful clean eating recipes. I read the ingredients and was intrigued. Once I actually made and tasted the sauce, I was hooked!

Essentially, romesco is a pepper and nut based sauce. It’s roots are in Catalonia, a region of Spain known for spectacular seafood. Originally used as a sauce for fish and seafood, this bold sauce is also delicious on chicken, meats, vegetables, and eggs. I serve my Perfected Egg Cup with a side of romesco and top potato rounds with this lip-smacking sauce in my Prosciutto Wrapped Cod.

The addition of vinegar, tomato paste, parsley, garlic, salt, and cayenne pepper elevate this sauce to tongue-dancing goodness! Click here for the romesco sauce recipe.

Prepping the zoodles…

There is nothing worse than soggy zoodles. Make sure you “weep” your zoodles so you get the perfect al dente bite every time. Weeping is simply laying out your zoodles on paper towels or an absorbent towel and salting. The salt pulls out the water from the zucchini. Once the water is out, cover and gently press with another paper towel to absorb excess water. I give a demo of how to do it here if you are interested in this method.

This deliciously piquante dish will surely satisfy the most discerning tastebuds. Enjoy!!

Romesco Shrimp and Zoodles
Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

1/2-3/4 cup romesco sauce (see description above for link to recipe)

2 tbsp ghee

1 lb 16-20 shrimp, peeled and deveined (patted dry)

4-5 cups zucchini noodles, wept and patted dry

3 cups watercress

salt & pepper, to taste

Instructions

1

Heat ghee in pan over medium high.

2

Salt and pepper shrimp and place in hot pan.

3

Cook about 2-3 minutes and flip. Cook another 2 minutes or until opaque.

4

Pour in to pan with shrimp about 1/2-3/4 cup romesco sauce. Stir to coat shrimp. After about 30 seconds, set shrimp and sauce aside in a bowl.

5

Heat the zoodles in heated pan.

6

Place watercress in large bowl.

7

After about 1 minutes and a couple of stirs, take the zoodles out of the pan and place on top of the watercress in large bowl.

8

Toss zoodles and watercress.

9

Plate the zoodle/watercress mixture onto plates.

10

Top with shrimp and sauce.

11

Serve immediately.

Notes

This recipe takes 20 minutes if the romesco sauce is made ahead of time. Allow for more time if you need to make the sauce as well.