Win weeknight dinner with Whole30 Garlic Shrimp with Sweet Potato Noodles. This satisfying dish features a creamy cashew sauce, shrimp, and tender sweet potato noodles. This meal is simple to make, and will help you have dinner on the table in no time at all.
Looking for more seafood recipes? Try this Chipotle-Lime Shrimp dish.
Try This: Whole30 Garlic Shrimp with Sweet Potato Noodles
SERVES 4 | PREP 15 MIN | COOK 20 MIN
1 cup hot water
1/2 cup cashews (salted or unsalted)
1 tablespoon lemon juice or raw apple cider vinegar
2 teaspoons sea salt
1/2 teaspoon black pepper
2 medium garlic cloves, peeled & minced
2 tablespoons nutritional yeast
2 cups fresh basil leaves
½ cup chicken broth
Sweet Potato Noodles & Shrimp
1 tablespoon ghee or coconut oil
1 pound of medium shrimp, deveined & tails removed
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
4 cups sweet potato noodles (about 4 medium sweet potatoes worth)
Fresh basil leaves
ADD hot water and cashews to a blender and allow to soak for 10 minutes.
ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium-high heat. Add shrimp, sea salt, pepper and smoked paprika and sear for 1 minute per side. Set cooked shrimp aside.
ADD the remaining sauce ingredients to your blender and blend on high until everything is completely combined. It will have a very thin texture.
POUR sauce into your stockpot or Dutch oven and reduce heat to medium-low.
ADD sweet potato noodles to the pot and simmer, stirring occasionally to prevent burning, until the “noodles” are soft, about 10 minutes. Your sauce will thicken with each minute of simmering.
ADD cooked shrimp to the “noodles” and gently toss together and turn the stove’s heat off.
SERVE between 4, storing any leftovers in a glass container in the fridge for 2 days.
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Recipes and photos by Sarah Steffens. Sarah has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California.
After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audiobook or hiking at Griffith Park.