Bacon and Shrimp Zucchini Noodles


This recipe made about two servings. You can easily add in more shrimp or zucchini to your liking.

This recipe is also Autoimmune Paleo approved

*I did not own a spiralizer at the time so I julienned the zucchini so there is very little of it lol! I also didn’t have fresh basil so I substituted with dried. I’ve used this recipe with both sets of ingredients and it is just as good if you don’t have the specific items for this recipe.



  • 3-4 slices bacon
  • 2-3 tablespoon butter or coconut oil
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 12 large thawed shrimp, peeled and deveined
  • Salt and pepper
  • 1/4 cup freshly squeezed lemon juice
  • 2-3 medium zucchinis, peeled and spiralized
  • 4-6 chopped basil leaves



  1. Cook bacon in large cast iron skillet or nonstick over medium heat. Remove and drain on paper towel lined plate.
  2. Remove bacon fat leaving one teaspoon in skillet. Add butter and melt.
  3. Add garlic and cook for 30 seconds and then add red pepper flakes, green onions and shrimp.
  4. Season with salt and pepper, to taste, and cook for 2-3 minutes.
  5. Turn the shrimp and add lemon juice and cook an additional 2 minutes. Remove shrimp with a slotted spoon.
  6. Add the zucchini noodles and toss to combine.
  7. Cook for 5 minutes or until tender.
  8. Return shrimp to skillet, along with basil and crumble in the bacon.
  9. Toss to combine and serve.



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