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Whole 30 Shrimp Zoodles & Japanese Eggplant

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Adjust Servings:
2T divided olive oil or avocado oil
1 large squash
2 large zucchini
2 japanese eggplant
1-2 lbs shrimp
1 jar spaghetti sauce sugar and preservative free
3T divided italian seasonings
2t garlic powder
1/2 c packed parsley chopped
3 stems chopped green onion
1t onion powder
1T tumeric
1T (a big pinch) red pepper flakes

Whole 30 Shrimp Zoodles & Japanese Eggplant

Healthy | Paleo | Whole30


    Whether you are on Whole30 or not, this shrimp dish is all that and a bag of plantain chips!

    • 40
    • Serves 4
    • Easy




    Zoodles are the bomb! Great way to replace those nasty carbs (insert favorite pasta here) that just love your butt and thighs. I know they love mine!

    Not too mention, if you are planning on doing a successful whole30 then RUN, DO NOT WALK, to secure your nearest spiralizer. It keeps things interesting and healthy. If you do not have one, I highly recommend the following two spiralizers:


    10-Blade Spiralizer/Slicer

    Spiralizer Vegetable

    The first one is good for your arms. The second one is good for lack of time and clean up. Both are great! Click on the link to order yours now and then come back here for zoodle fun with SOLTO. Thanks so much in advance if you order through my blog. Big hearts and kisses!

    Back to the regularly scheduled broadcast…

    I made this dish with gulf shrimp from right down the street at my favorite seafood market. But you can make this with chicken, scallops, mussels, clams, or a mix.

    shrimp zoodles eggplantAnother substitution suggestion – If you cannot find Japanese eggplant, feel free to use regular eggplant. Note: Japanese eggplant is a lot sweeter than regular. Don’t forget to google Asian and/or Latin supermarkets “near me”. They usually carry the F U N ingredients. So don’t be scared – get to tryin new things! Remember the definition of insanity…

    You could also try the sauce and protein of your choice over spaghetti squash. However, spaghetti squash makes for smaller noodles so you will want either two small or one large squash. For the best possible outcome, allow me to direct you to my instant pot recipe – Foolproof Spaghetti Squash.

    If you have not jumped on the instant pot train, you bettah get going! This is the #1 kitchen item that can bring back a lot of sanity in the kitchen, especially for those weeknights and nights you just want to do something else. For easy one click and order on my list of absolute have to haves in the kitchen, check out my MustHaves.

    I think this recipe will make it into your arsenal. I want to hear how you prepared and plated it. How did it taste? Please submit a comment and/or photo of your dish.

    Do you social? Me too!

     Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook. Glad you came to party!

    Until we eat again…




    Clean shrimp and place into freezer bag. Add oil to bad and 1T of italian seasoning. Store in fridge for 2 hours (no less than 30 minutes).


    While the shrimp are marinating, clean zucchini and squash and spiralize both. Lay out the zoodles on paper towels. Sprinkle with salt. Zoodles are full of water and will need to be dehydrated by the salt before cooking. Next, chop up the japanese eggplant by cutting it into circles and then cutting the circles in half. Lay an additional paper towel over the zoodles and press down gently to absorb moisture.


    Heat deep skillet over medium heat. Add oil. Allow the oil to warm up. Add the zoodles and eggplant to the pan. Cover and cook for 10 minutes.


    Add jar of sauce, garlic, italian seasoning, tumeric, red pepper (optional but wonderful) and onion powder. Stir. Cover and let simmer but reduce heat if it starts to boil. Stir occasionally. Zoodles and eggplant need to soften and flavors. Taste as you go. Add salt and pepper if you think it needs it.


    While your veggies and sauce cooks down, heat up another pan for the shrimp. You can add them right to the pan of sauce and zoodles, but i like the shrimp to cook quick and evenly so I use another pan. Up to you. Pour bag of shrimp with oil onto hot pan. Cook for 1.5 minutes on one side, then flip em! Cook 1 more minute and turn off heat.


    To plate, take large tongs and grab a bunch of zoodles and eggplant onto plate while swirling it to lay it down nicely. Use spoon to grab some extra sauce to pour on top. Now place the number of shrimp you deemed necessary for your dinner party on top. Garnish with parsley (or cilantro) and green onion. Voila!


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