Low Carb Spaghetti with Shrimp

This dish works best with a vegetable spiralizer. There’s a fairly large version, like the one you see in my photo, and a small handheld one that looks a bit like a pencil sharpener for vegetables.
Cut off the ends of the zucchini and turn them through the spiralizer. If you have neither gadget, the dish takes a bit more work but is still possible: simply cut the zucchini into very thin, narrow strips.

Cut the leftover centers into small pieces. I think they look a bit like a type of mushroom, or some crazy UFO. I’ll just call them zucchini centers. If you can think of something nicer, let me know!

Then heat a large pan or wok, melt 1 tbsp coconut oil and sauté the zucchini for about 5 minutes, stirring gently from time to time.

Peel the garlic. This is easiest if you crush it first with the flat side of a large knife. Then either chop it very finely or press it. Melt another 1 tbsp coconut oil in a second pan and briefly sauté the garlic. Add the shrimp, cook them and brown lightly. If the shrimp are frozen, thaw them first.

Carefully peel the avocado. Slice it and dice very finely.

Season the zucchini spaghetti with a good pinch of sea salt. Arrange half of the spaghetti on a plate and top with half of the shrimp.

Finally, top each plate with some diced avocado and liven it up with olive oil and lime juice. Garnish with parsley.

For a ketogenic diet, simply reduce the amount of zucchini and/or shrimp and add more coconut and olive oil until the dish matches your desired macronutrient balance.