Just in case you haven’t heard, spiralizing is kind of a big deal. And for good reason considering if you have a spiralizer you can make healthy (nutrient packed, low calorie and low carb) noodles out of almost any vegetable or fruit! You can also make baked curly fries, which are seriously the best.
I’m obsessed. Apparently lots of other people are obsessed as well because there are a bazillion spiralized recipes on Pinterest and heck, my friend Ali even has a blog and a new cookbook all about spiralizing!
Soooo it’s officially time to break out your spiralizer (or buy one if you don’t have one yet) because this month I’ve teamed up with five of my favorite food bloggers to give you six mouthwatering spiralizer meals… including this jerk seasoned shrimp with plantain noodles.
Ready to see them all?
Here’s the lineup:
- Jerk Shrimp with Crispy Plantain Noodles by moi (scroll to the bottom for the recipe)
- Orange Beef Stir Fry with Kale from Taylor of Food Faith Fitness
- Garlic Sriracha Hash Browns with Baked Eggs from Lee of Fit Foodie Finds
Healthy Chicken Pho with Zucchini Noodles from Davida of The Healthy Maven
- Paleo Pad Thai with Carrot and Sweet Potato Noodles from Kelly of Nosh and Nourish
- Creamy Pasta Alla Vodka from Lexi of Lexi’s Clean Kitchen
Orange Beef Stir Fry with Kale — This orange beef stir fry is served over sweet potato noodles for a healthy, Paleo-friendly meal that is quick, easy and perfect for a weeknight. You won’t even miss the take-out!
Healthy Chicken Pho with Zucchini Noodles — Homemade Vietnamese Pho soup that’s been healthified with zoodles and packed-full of veggies. Don’t be intimidated, this pho is a lot easier to make than you think!
Paleo Pad Thai with Carrot and Sweet Potato Noodles — This pad Thai is completely grain-free (using spiralized carrots and sweet potatoes), completely nut-free (using sunflower butter), and completely over-the-top delish! You’ll want to lick the bowl when you’re done!
Creamy Pasta Alla Vodka — A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic over zucchini linguine will quickly become a staple in your house. The perfect pasta alternative of your favorite classic dish; guilt-free!
Don’t they all sound delish?!?
Last but not least, here’s a little about my dish. The plantain noodles crisp up nicely when sautéed in a little coconut oil and make a crunchy bed for sweet and spicy jerk seasoned shrimp.
One word of advice when buying your plantain, look for one that is large, relatively straight and most importantly, green. I normally love yellow/brownish plantains because they’re sweeter, but those are too soft to spiralize. A green plantain on the other hand will create lovely noodles.
Oh and if you’re looking to buy a spiralizer, definitely get the Paderno Spiral Slicer. I actually started out using a Joyce Chen Spiral Slicer and recently upgraded to a Paderno and I like it 10x better. It not only more sturdy, but it includes three blades for different size noodles and cuts the noodles more uniformly.
I rarely cook with jerk seasoning, but after making this dish I’m convinced I’ll be using it more. It’s got heat, a hint of sweetness and tons of flavor. It worked beautifully on the shrimp in this dish — especially with a little creaminess from the coconut milk.
We adored the Caribbean flavors of the jerk shrimp paired with the crunchy texture from the plantains and I loved how quick and easy it was to prepare for dinner on a weeknight. Once you have the plantain spiralized and your veggies chopped this recipe comes together in no time!
I’ll definitely be making this recipe again and again. I hope you like it as much as we did.
Take your tastebuds on a trip to the Caribbean with sweet and spicy jerk shrimp served over a crispy bed of spiralized plantain noodles sautéed in coconut oil.
- ½ Tablespoon coconut oil
- ½ yellow onion, thinly sliced
- 2 cloves garlic
- 1 red bell pepper, thinly sliced
- 1 lb uncooked shrimp, peeled and deveined
- ¼ cup lite coconut milk
- 1 Tablespoon jerk seasoning
- sea salt and pepper, to taste
- 1 Tablespoon coconut oil
- 1 plantain, spiralized
- ½ avocado, chopped into small chunks
- ¼ cup cilantro, chopped
- 2–3 springs of green onion, chopped (green part only)
- 1 lime (optional)
- Heat coconut oil in a large skillet of medium-high heat. Add onion and garlic and sauté until fragrant. Season with salt and pepper to taste. Add in red pepper and cook another 1-2 minutes. Add in jerk seasoning and stir.
- Reduce heat to medium, add shrimp to the pan and cook for 4-5 minutes or until shrimp are cooked through. Add coconut milk to the pan and stir. Remove from heat.
- While shrimp are cooking, heat another skillet of medium-high heat and add 1 Tablespoon coconut oil. Gently place spiralized plantain noodles into the pan and cook, flipping with a spatula throughout the cooking process. Sprinkle on a little salt while the plantains are cooking. Remove from the pan once the plantains have reached your desired color and texture. Some pieces will be crispier than others.
- Divide plantain noodles on to serving plates, add cooked shrimp and sauce and top with avocado, cilantro, green onion. Squeeze a fresh lime over the shrimp if using and enjoy!
- Serving Size: 1/3 of recipe
- Calories: 410
- Sugar: 12g
- Fat: 16g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 33g
Have you tried spiralizing yet? If so, what’s your favorite thing to spiralize?