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Taco Zucchini Noodles with Grilled Shrimp
Created by: Howcan Team
Ingredients
- 4 medium zucchinis, spiralized into noodles
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 tablespoon of taco seasoning
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of diced red onion
- 1/4 cup of chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Preheat a grill or grill pan to medium-high heat.
- In a small bowl, mix together the taco seasoning, garlic powder, paprika, cumin, salt, and pepper.
- In a large bowl, toss the shrimp with 1 tablespoon of olive oil and the spice mixture until well coated.
- Grill the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from the grill and set aside.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the zucchini noodles to the skillet and sauté for 2-3 minutes, or until just tender.
- Remove the skillet from the heat and stir in the cherry tomatoes and red onion.
- Divide the zucchini noodle mixture among serving plates and top with the grilled shrimp.
- Garnish with chopped cilantro and avocado slices, and serve with lime wedges on the side.
- Enjoy your delicious Taco Zucchini Noodles with Grilled Shrimp!
Taco Zucchini Noodles with grilled shrimp topping is a delightful fusion dish that combines the vibrant flavors of Mexican cuisine with the lightness of zucchini noodles and the succulent taste of grilled shrimp. This dish has its roots in the coastal regions of Mexico, where fresh seafood is abundant and the culinary traditions are rich and diverse. Renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, infusing it with their own unique twists and techniques. The key to a perfect Taco Zucchini Noodles with grilled shrimp lies in the seasoning of the shrimp, the freshness of the zucchini, and the balance of flavors in the taco seasoning. For the best version of this dish, head to coastal towns like Puerto Vallarta or Playa del Carmen, where you can savor the freshest shrimp and locally grown zucchinis. Alternatively, for a famous alternative method, consider using blackened shrimp for a smoky, spicy kick that elevates the dish to new heights. Whether you're a seafood lover or a fan of Mexican cuisine, Taco Zucchini Noodles with grilled shrimp topping is a must-try dish that will tantalize your taste buds with every bite.
25 min
4
320 calories
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