For New Year’s Eve this year, I decided to cook a healthy meal and save us all a little money before going out. We happen to live close to the ocean and near the best fresh shrimp in the world, so buying local and making a delicious meal is always a good plan!
I planned to start the Whole30 on January 2nd and I had turned my kitchen upside down testing recipes. Luckily the chicken stock turned out excellent for my first attempt! I followed the Whole30 book’s recipe after I baked a whole chicken. This stock was enough for 6 people plus leftovers. The next day, I added more meat and veggies to the leftover broth and made a few more meals with it.
The coolest thing about the Whole30 is that it teaches you to waste nothing. You are already spending so much more on groceries because healthy food costs so much more and you have to make most everything yourself! I recently learned to make Whole30 mayonnaise and barbeque sauce! Yum! It’s a great feeling to know that everything you are putting into your body is good for you!
Shrimp Zoodle Soup
This soup was SUPER easy to make and delicious. You can add any of your favorite seasonings. I used a little curry powder, onion and garlic powder, salt and pepper. I referenced this recipe from fashionablefoods.com to get a refresher on cook times with zoodles and such.
- 1.5 lbs of fresh shrimp
- 3 medium or large zucchini
- 2 quarts of chicken stock
- 3-4 garlic cloves chopped into small pieces
- 1 large yellow onion
- 3 carrots chopped how you prefer
- 2 celery stalks sliced into small pieces
- 2 large portabello mushrooms chopped
- olive oil
- salt and pepper
- any seasonings you’d like to add. Your chicken stock may already have a good flavor and just need salt and pepper. I added curry powder for this recipe. Another good addition at the end would have been red pepper flakes but I’m allergic.
- In a large skillet, saute the chopped garlic and olive oil for about 30 seconds and then add in the shrimp. Salt and pepper. Saute shrimp for 1 minute until turning pink and then flip them in the pan.
- Once shrimp are cooked thoroughly after about 3 minutes, remove from heat and set aside.
- Pour your chicken stock into a large pot and add the chopped celery, carrots, and onion. Add your seasonings as well. Taste to make sure you’ve added enough salt and/or curry powder. Bring to a boil and then reduce to medium heat. Simmer for roughly 15 minutes and then add the mushrooms. Cook for another 5 or until everything is tender.
- While the soup is cooking use a spiralizer for the zuchhini.
- When you are ready to eat, combine the shrimp and zoodles with the soup, let sit for a minute and then portion into bowls. Zooudles do not need to cook for long at all or they get mushy.
You can get wildly creative with this and add any vegetables you want! Or keep it simple! Either way, it’s warm, healthy and delicious! Hope you enjoy!