Lemon Basil Shrimp
Tonight I took my pup Jefferson for a walk after work, which then turned into a run for the last 1/4 mile, mainly because I wanted to see if he would be able to run. Usually when I run with him, he gets overly excited and jumps up onto my legs. I am doing a month of trying new things, so I decided to give it a shot, and Jefferson ended up going into running dog mode. WOO HOO!! So once I got back from exercising him, I needed a quick meal and basically looked around my kitchen for ingredients that would go well together. I bought some frozen shrimp a while back and had some zucchini in the fridge, a couple of lemons on the counter and some fresh basil. Voila! Sometimes inspiration can come from even the tiniest of kitchens like mine.
12 frozen shrimp, peeled and de-veined
8 leaves of fresh basil, chopped
juice of 1/2 medium lemon
dash of red pepper flakes
2 tablespoons of coconut oil
salt and pepper to taste
1 zucchini, turned into noodles
Defrost your shrimp in a colander. Run the shrimp under cold water to defrost. I let the sink fill up a few inches in cold water and plugged it with a stopper and let the shrimp sit in the colander for about 10 minutes. Meanwhile, chop your basil and squeeze the juice out of the lemon, making sure to not get into seeds into the container the juice is going into.
Go ahead and make the zucchini noodles while the shrimp is defrosting. You will use 1 tablespoon of coconut oil for this. Once cooked, set aside on a plate. The noodles will be the bed for the shrimp to sit on once cooked.
Heat a non-stick skillet over medium high heat and toss the shrimp in. The cook the shrimp for 6 minutes, stirring and moving them constantly. The shrimp will be turning pink quickly, so make sure to not overcook them. After 6 minutes, sprinkle some salt, pepper and red pepper flakes on the shrimp. Pour the lemon juice on top and toss in the basil. Stir for 30 seconds to a minute, then plate the shrimp over the zucchini noodles.