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Seasoned Shrimp Bowl - with Veggies & Spaghetti Squash

I'm always trying to sneak in more veggies in our meals.

This Gluten Free Seasoned Shrimp Bowl with Veggies & Spaghetti Squash is a delicious way of doing just that!

The best part is that that by leaving off the extra sauce & a spice or 2, it can be made Paleo or even AutoImmune Paleo (AIP).

Prep Time: 10 min

Cook Time: 45 min

Total Time: 55 min

Recipe Ingredients:

Important Note:

I like to make my own spice blends, I don't trust or like the store bought blends to be gluten free and they usually contain some anti-caking agent, who needs that?

1 lb Shrimp (peeled, devined, tail off)
1 Spaghetti Squash (small sized for 1-3 people, medium/large for 4+)
Mixed veggies of choice (I like to use carrots, sugar snap peas, broccoli, water chestnuts, bell peppers & onion)
Coconut oil, for pan frying
1 teaspoon Sea Salt
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Turmeric
1 teaspoon Pepper (leave out if AIP)
1/2 tablespoon Smoked paprika (leave out if AIP)

Gluten free sauce to top (optional, leave off if AIP)
Suggestions - Teriyaki, Sweet & Sour, Polynesian, etc.

Recipe Instructions:

Preheat oven to 375 degrees
You can bake the spaghetti squash 1 of 2 ways...

1. Cut in half, remove seeds, place cut side down on baking sheet.

OR 2. Poke/cut hole in side of squash in 2 places (like when you bake potatoes) and bake whole. Slice in half and remove seeds after baking. I like to do it this way because cutting a raw spaghetti squash takes a lot of muscle, usually I opt for the easier method.
Bake spaghetti squash for 45 mins.
While spaghetti squash is baking, start to steam or boil veggies. The veggies and squash take longest to cook, so I always start those first and fry the shrimp last.
Pat shrimp dry. Mix together dry spices. Toss shrimp in spices. Set aside.
Heat coconut oil is skillet. Be sure oil is hot, if it's not the seasoning will just fall off. Carefully place shrimp, cook about 4 mins and flip to finish cooking another 3-4 minutes. Try to only flip once, you'll keep more seasoning on this way.
Remove spaghetti squash from oven and use a fork to 'scoop & fluff' the innards. They will easily pull apart, just like noodles! What I love about spaghetti squash is that you don't need any special kitchen gadgets, just a fork.
Build your bowl with spaghetti squash, mixed veggies and shrimp. Top with any gluten free sauce of choice or try with just the seasoning, especially if made for AIP. Either way is pretty good.
Enjoy!

My family really loves this Gluten Free Polynesian sauce we buy at Wal-Mart (there's not a lot of shopping options where we live but I'm sure most grocery stores would carry it).

I like adding a little grass-fed butter and sea salt to mine.