Creamy Coconut Shrimp over Zucchini “Pasta”

That’s it!

I hereby officially declare cauliflower to be my new BFF.

Why just now, you ask? Well, before recently, I never knew how immensely AWESOME this cool looking white headed dude could be!

Would you believe me if I told you that I purchased (and ate!) height of them in the past month alone?

That’s 2 full heads of cauliflower per week!

And I didn’t get much help to make ‘em disappear either. Most of it got eaten by yours truly.

How did I manage to eat that much?

Well, first off, I really love it in its raw state so it makes it an ideal snack for me. When I sit myself down to watch a movie or something, instead of munching on chips, candy and popcorn, I like to fix myself a nice bowl of crudites, complete with a generous serving of raw cauliflower, which I usually tend to save for last since it’s my favorite. The problem with that however is, by the time I finally get to my beloved cauliflower, my kids will often have managed to mooch half of it from me.

Hmpft. Apparently I’m not the only one who appreciates raw cauliflower in this household!

Hey, not that I’m complaining!

What mom wouldn’t want to see their kids munching on cauliflower?  

Creamy Shrimp On Zucchini Pasta | by Sonia! The Healthy Foodie

But cauliflower’s deliciousness as a movie snack alone wouldn’t be enough to make me declare it my new BFF.

Or to make me go through 8 heads in a matter of 4 weeks…

There’s a lot more to it than just that. For instance, have you ever tried making Grain Free Tabouleh using cauliflower in lieu of bulgur?  OMG, it’s to die for. Even better than the real thing, I tell you. No word of a lie.

But wait, there’s more.

Cauliflower, as I just recently discovered, has the ability to be turned into the creamiest, smoothest and silkiest concoction ever.

You can then use this to make luscious, creamy dreamy soups and sauces.

Delicious creamy white sauces and soups that also happen to be dairy free, grain free AND gluten free!

How friggin magical is that? 

Creamy Shrimp On Zucchini Pasta | by Sonia! The Healthy Foodie

Further to my recent success with this wonderful vegetable, I decided to push the envelope a little bit further and try making it into a a creamy coconut sauce.

I have to admit that I wasn’t convinced at all. I was really afraid that the taste of the cauliflower, no matter how faint and subtle, would really butt heads with that of the coconut and that the resulting combination of flavor would be just plain awful.

Much to my [pleasant] surprise, it wasn’t the case at all!

The resulting sauce was extremely smooth and creamy with a nice touch of coconut. I’m not sure I could say that the cauliflower was even noticeable at all. If you had no idea it was there, you wouldn’t be able to tell, that’s for sure.

I think if I was to redo this one, however, I’d probably double the amount of coconut cream and add a little bit more garam masala.

And perhaps I’d even throw in a good handful of freshly grated coconut. Or dried, if I didn’t have any fresh on hand.

I would go all out and give it a real BOLD coconut personality.

Creamy Shrimp On Zucchini Pasta | by Sonia! The Healthy Foodie

Still, all in all, I’d say this was a complete success.

And you know what else?

As an added bonus, it reheats absolutely wonderfully.

The heat of the sauce alone is enough to soften the zucchini, but popping it in the microwave for a few minutes actually contributes to wilting the zucchini, making it that much more “pliable”. Plus, it also gets it to release some of its liquid, which, when mixed in with the sauce, turns the whole dish into a creamy dreamy coconut-y shrimp wonderland.

Even my son looked at my plate and said that it looked pretty darn yum! Much to my surprise, he then asked if he could get a taste. After I quasi-nervously handed him the plate and fork so he could have a bite, half expecting him to swallow unconvincingly and declare that it wasn’t at all what he expected, he instead exclaimed that it was… really good!

WOW!

A son approved dish just HAS to be a keeper!

Creamy Coconut Shrimp “Pasta”

Yield: Serves 2

Nutritional Information based on 1 of 2 servings

INGREDIENTS

  • 600g cauliflower, roughly chopped
  • ¾ cup water
  • 1 cup pure coconut water
  • ½ tsp Himalayan or fine sea salt
  • ½ tsp freshly cracked black pepper
  • 225g mushrooms, sliced
  • 1 small onion, very finely chopped
  • 300g cooked shrimp (size 71-90)
  • ½ cup coconut cream
  • ¼ cup fresh cilantro, chopped
  • the juice of 1 lime
  • ¼ tsp garam masala
  • 2 large zucchinis, peel on, stringed (or julienned)

INSTRUCTIONS

  1. Add cauliflower, water and pure coconut water to a medium saucepan. Bring to a boil, cover, lower heat and cook until the cauliflower is really soft, about 5-7 minutes.
  2. Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add onion, salt and pepper and continue cooking until soft and fragrant.
  3. Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency.
  4. Pour that cauliflower mixture over the mushrooms and onions. Add the cooked shrimp, coconut cream, lime juice and garam masala and bring to a simmer over low-medium heat.
  5. Cook just enough to warm the shrimp then stir in the fresh cilantro.
  6. Divide the stringed zucchini between 2 serving plates and ladle the shrimp sauce on top.
  7. The heat from the sauce alone will soften the zucchini some, but it you want yours to be even softer still, you can also throw the whole dish in the microwave for a minute or two.
http://thehealthyfoodie.com/creamy-coconut-shrimp-over-zucchini-pasta/
  

Creamy Shrimp On Zucchini Pasta | by Sonia! The Healthy Foodie

Creamy Shrimp On Zucchini Pasta | by Sonia! The Healthy Foodie

Creamy Shrimp On Zucchini Pasta | by Sonia! The Healthy Foodie

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Comments

  1. Donna says

    Oh my Sonia!….That LAST photo…superlative.

    Question….How to you achieve your zucchini “stringing” perfection? Do you use a certain spiralizer or tool? Do tell!….Loving your unctuous cauliflower sauce…Creamy “mouth-feel”…and Whole 30?!…Zero deprivation..’nuff said!!

    Kudos for another brilliant offering!

    • says

      Donna, I must admit that it sounds like a lot, but I guess the app measures the weight of all the raw ingredients and then divides it by the number of servings. Considering that there is 600g of cauliflower, 225g of mushrooms, 300g of shrimp, plus the zucchini and all the liquid, a kilo really does make a lot of sense!

      As for the zucchini strings, I use the fine julienne setting on my mandolin and slice them lengthwise. This has become a big favorite of mine, I use it with all sorts of vegetables. Now I really need to get my hands on one of those vegetable “spiralizer” thingies! I get the feeling I would use it ALL THE TIME! :)

      • Debbie @OnePaleoDayataTime says

        I purchased A Paderno Spiral “Turning Slicer” on Amazon and LOVE it. I used the medium blade tonight when prepping the zucchini for this dish – which was yummy and hubby-approved. I used 1 lb of shrimp, 8 oz. of mushrooms, and a head of cauliflower.

      • says

        Oh, I so badly want one of those too! I’m trying to get my hands on one locally, but I might very well end up ordering on Amazon, too! Must be such a handy tool to have. I get the feeling I’d be turning everything into spaghetti! :)

        And YAY for hubby approved! That’s ALWAYS good to hear! :)

  2. penny says

    i LOVE cauliflower too! have been using it as a base for creamy vegetable soups, whizzing it up raw and having it in place of rice – yesterday i used it to make faux sushi which was FAB and i’ve even used in a chocolate truffle recipe!

  3. Annie says

    Hi Sonia… question for you regarding the coconut cream, what’s the brand you’re using ?..is coconut milk the same think?.. I have a can here, cream of coconut which have 23gr of sugar for 30ml…that’s way to much sugar…
    Please help!! thanks

    • says

      Ooof, I don’t think that what you have is the right stuff, Annie! Coconut cream doesn’t contain sugar at all! You have to be real careful when selecting coconut milk and/or coconut cream, as so many of them have all sorts of added nasties. Make sure you go for one that contains nothing but coconut and water. I personally use Savoy, or Aroy-D (see this link for more info). Hope this helps! :)

  4. says

    This sounds AMAZING! similar to a dish I do, but mine doesn’t have Garam Masala in it (which I love!) Can’t wait to try this out!

  5. says

    I love using zucchini in place of pasta for dishes. It is a great way to go low gluten or even gluten free. Definitely adding a zucchini pasta dinner on our menu this week.

  6. Pam Whittaker says

    This looks amazing!! I wonder why there are still so many carbohydrates with zucchini pasta and the cauliflower sauce????

    • says

      Thanks Pam! You think that’s a lot of carbs? The amount sounds about right to me. The carbs come from the veggies, as well as from the coconut water. I double checked just to make sure, but it seems right to me!

  7. says

    Hi Sonia, love your site! Do you have some tips on getting the Zuchini into strings? I’m making this recipe of yours one day next week, can’t wait. Your photos are fantastic!

    • says

      Thanks a bunch, Chriss. That’s very nice of you to say!
      As for making string “pasta” out of the zucchini, a mandolin works wonders for the task! A vegetable spiralizer would also get the job done real efficiently. I need to get me one of those! :)

  8. Abbie says

    I just made a modified version of this and it is so delicious. I love your creative recipe ideas. They inspire my creativity for healthy options. Thank you for sharing all these ideas!

  9. allison says

    This looks sooo good and I want to make it but I have a question. I noticed it is heavy on the carbs and looking at the ingredients I cant figure out where they come from. I have diabetes so I have to watch my carbs. I know that the zucchini is in place of the “pasta” I am stumped to where the carbs are?
    Thank you very much
    Allison

    • says

      The carbs come mainly from the vegetables and coconut water. You’re looking at 16g in the cauliflower, 10g come from the zucchini and another 10g are in the coconut water. The mushrooms take up close to 3 grams… we’re pretty close to the total count right there!

      Hope this helps!

  10. says

    I ADORE cauliflower – it is amazing what you can make with it: mash, tabouleh, risotto. But I yet have to try turning it into a ceamy sauce – I can’t wait to try!

  11. Caroline says

    Made this for dinner last night. SO. GOOD. And so different from the usual Paleo dishes I make. Such a nice change! I used frozen organic cauliflower florets, which made prep even easier. I didn’t have mushrooms so used diced orange bell pepper. Next time I’ll try the mushrooms. Thanks for a great recipe!! :-)

  12. Viviana says

    HI, I have something called coconout manna from nutiva which is like coconut butter, do you think this will work instead of coconut cream? please let me know!!!

  13. Lina says

    Wow! Made this last night and even my kids loved it! They couldn’t believe the “sauce” was cauliflour. Thank you Sonia for all your recipes, you make Paleo a breeze!

    • says

      Thank you so much for this amazing feed back, Lina! That is SO very kind of you to say. As for my “making Paleo a breeze” I think that’s the best compliment I ever had! Thank you so, so much. You are a real gem! :D

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