Like a circle in a spiral….

This is how it’s supposed to look!


Since my husband and I have started eating healthier, I decided to invest in a spiralizer.  I have been wanting one for awhile, but now I have an excuse to use it.

After reading some reviews, I decided on the Oxo good grips 3 blade model.  I liked the fact that it came with three different blades-spaghetti cut, fettucinni cut, and ribbon cut.  This would give us some options.

My son had made zucchini noodles for me once, and they were pretty good, so I thought I would start with that.

I found a recipe for bacon shrimp zucchini noodle scampi, and decided to give it a whirl, so to speak.

Spiralizing the “zoodles” was pretty easy.  After I did that, I started on the actual recipe:


  • 2 piece of bacon
  • 1 garlic clove, minced
  • 1 pinch red pepper flakes
  • 1/4 cup minced shallots
  • 12 shrimps, defrosted, deveined and shells removed
  • salt and pepper, to taste
  • 4 tbsp freshly squeezed lemon juice
  • 2-3 medium zucchinis, peeled, Blade C
  • 2 tsp lemon zest
  • 2 tbsp freshly chopped parsley

I used garlic powder, onion and no parsley or red pepper flakes.  I had bought frozen shrimp, which turned out to be not so good an idea.  I had bought frozen shrimp before, but for some reason, after thawing them out, they were really soggy and limp.


  1. Place a large skillet over medium heat and add in the bacon. Cook bacon for 3 minutes on each side or until cooked to your crunchy preference. Remove with a slotted spoon and transfer to a plate lined with paper towel.
  2. Leave only 1 tbsp of bacon fat in the skillet and add in the garlic. Cook the garlic for 30 seconds and then add in the red pepper flakes, shallots and shrimp. Season with salt and pepper and let shrimp cook for about 2 minutes, flip over, add in the lemon juice and zest and cook an additional two minutes. Remove the shrimps with a slotted spoon and set aside.
  3. In the same skillet, add in the zucchini noodles and toss to combine, for about 2 minutes and then add in the shrimp and crumble in the bacon. Toss to combine. Divide onto two plates and garnish with chopped parsley.

I sauteed the onion in the bacon fat, then added the shrimp.  I had forgotten to drain them, and a whole mess of white liquid flowed into my pan.  Yuck!  I drained as much as I could of it, then added the lemon juice.  I think this recipe calls for way too much lemon juice.  Some olive oil or dairy free spread is needed here.

For some reason, the liquid started to curdle.  I checked the shrimp package for dairy, but there was none, and I could not figure out why it did that.  I proceeded with the recipe.  I think I cooked the zucchini a bit too long also-it got really limp.  This is all new to me; I would usually use pasta or rice in this case.  The finished dish was not very appetizing, but we did eat some of it.

If I were to make this dish again, I would make a few changes:

  • I would use fresh garlic
  • I would make sure the shrimp were well drained and rinsed
  • Or I would buy fresh shrimp
  • I would cut the zucchini a bit thicker
  • I would use about a tablespoon of lemon juice
  • I would add about a tablespoon of olive oil or dairy free spread

I am sure as with new gluten free recipes, a bit of practice is needed here.  This whole healthy eating thing is hard!


2 Comments Add yours

  1. Jessica Adam says:

    Sorry it wasn’t what you’d hoped. I find that frozen shrimp’s quality seems to vary and I never really know if it’ll turn out very good. Mostly find that it’s quite chewy.

    Thanks for the recommendation on spiraling. I’ve been wondering if they work. I’d love to make vegetable “noodles”.


    1. glutenfreelady says:

      You’re welcome!

      Liked by 1 person

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