Earthy aleppo pepper and sumac bring Turkish flavor notes to this healthy and lightning fast dish. 15 Minute Shrimp Zoodles Turkish Style is a perfect weeknight dinner with an exotic twist!


  • 12 ounces shrimp peeled and deveined
  • 3 medium zucchini spiralized
  • 1 tbsp refined coconut or canola oil need high smoke point
  • 10.5 ounce carton of tiny tomatoes
  • 1 small sweet or red onion (or 2 large shallots) vertically sliced
  • 1 tsp garlic minced
  • 1 1/2 tsp sumac
  • 1 1/2 tsp aleppo pepper (see notes)
  • 1 lemon zest and juice
  • 1/4 cup dry white wine
  • parsley to garnish
  • sea salt and fresh ground pepper


  1. Add oil to a heavy pan (ie. cast iron) over fairly high heat. When pan is hot, add tomatoes and onion. Stir frequently. When the tomatoes begin to burst, add the garlic, sumac, and aleppo pepper.
  2. Stir to combine. Now add the spiralized zucchini. Continue stirring until the zucchini begins to soften. Add the shrimp. Stir until the shrimp starts to turn pink and loses its transparent look.
  3. De-glaze the skillet with the white wine, lemon juice, and zest. Stir well, and allow the shrimp to finish cooking. You don't want limp zucchini; rather, you want tender zucchini.  
  4. Full instructions visit @beyondmeresustenance

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