Paleo Style: Shrimp with Zucchini and Cabbage Noodles

I love shrimp. Actually, I love almost anything that comes out of the sea! I try to work seafood in to our diets at least once a week, but it doesn’t always work out. Anyhooo, this quick li’l gem of a Paleo dish turned out to be really tasty, and like I said, quick!

Here goes on what you’ll need (protein and veggies, Paleo, ya know?):

1/2 head of cabbage – sliced in long, thin strips

1 large zucchini – use a peeler to make long, thin ribbons

1/2 bunch green onion, sliced

1lb. Shrimp (I found the shrimp in the frozen section at Trader Joe’s, but for obvious reasons, the fresher the better!)

Rice wine vinegar, cilantro, garlic salt, pepper, cayenne to taste

Okay, once you have all the chopping done, heat up your skillet and add a little olive oil. Once it’s all nice and hot-like, throw in the shrimp. Let them cook until almost all pink…

…and then, literally throw in all the green stuff (except the cilantro). I used tongs to move things around while the greens got tender. How long you cook everything all together is really up to you, I like the zucchini and cabbage noodles pretty firm so I don’t cook it all more than about 5-7 minutes.

Here’s the best part; taste it! Then throw in the cilantro and seasonings and taste it again! Need anything?

I like to put sesame seeds or cashews in sometimes to add more goodness and texture. For me, it’s all about making things look interesting, taste good, and satisfy you!

Okay, there you go…now get out there and make tasty stuff!