Shrimp & Scallop Scampi Zoodles – Delishar

Cutting down on carbs can be a pretty challenging transition. However, that doesn’t mean that it has to be boring and tasteless. Whenever I mention low-carb or carb-free diet to a friend who wants to lose weight for eat a little better. Their respond would be more or less the same, along the lines of: “How to?! No carbs, I’ll die, and die hungry!” or “Then eat salad everyday?! I can’t survive on leaves!”

I admit, even I find it difficult to give up or cut down on carbs. Carbohydrate is very comforting to me, especially rice. I love my rice, my hot steaming white rice. However, I started limiting my consumption of refine carbs like white rice ever since I was diagnosed with Gestational Diabetes when I was pregnant with my 2nd. Diabetes runs in my family, and I got really concern about consuming too much refine carbs. That’s because refined carbohydrates are rapidly absorbed into the bloodstream, causing risky spikes in blood sugar and insulin levels. Fortunately, my blood sugar went back to normal after the birth of my little one. 

So every now and then, I find ways to substitute the carbohydrate portion of our meals. The husband loves it when I do that, because that’d mean that we are eating a little better and not rapidly growing our love-handles! lol! My girls have no idea that they are missing out on their usual noodles or rice, and they consume a double portion of greens. So that’s definitely a win for mom! 


Here, I substituted pasta noodles for zucchini noodles. I used a spiralizer to get my zoodles, as shown in the top picture which I got from Amazon. It works like a sharpener to shred the zucchini into long noodle like strands.


But a shredder, like the one in the picture above will work as well. That can be easily purchased from any household/kitchenware store. Here are some other zoodle recipes that I’ve shared in the past. Miso Cod with Asian Zoodles, Carrot Zucchini Noodles with Tangy Ricotta Sauce, and Avocado Cream Zoodles with Lime Parsley Shrimp.


Shrimp & Scallop Scrampi Zoodles


  • 2 large zucchini spiralized or shredded into noodles
  • 16 large shrimp shelled and cleaned
  • 1 cup bay scallops about 24 pcs, thawed if frozen
  • 5 cloves garlic minced
  • 1 shallot minced
  • Red pepper flakes to taste (optional)
  • 1/2 cup 120ml white wine / chicken stock / seafood stock
  • Juice of 1 lemon about 2 tbsp
  • Zest of 1 lemon
  • 1/4 cup parmesan cheese
  • Salt and pepper to taste
  • 1 tbsp chopped parsley
  • Additional chopped parsley to garnish
  • Season prawn and bay scallops with salt and pepper.

  • Heat pan n medium high, add olive oil

  • When oil is hot, add shrimp and scallops, and cook for 2-3 minutes or until cooked through.

  • Remove and set aside.

  • In the same pan, add melt butter.

  • Saute shallot and garlic until fragrant and add chilli flakes.

  • Saute for another 30 seconds, then deglaze pan with white wine/stock.

  • Add lemon zest, bring to boil, lower heat to a simmer and allow to simmer for 2 minutes.

  • Then add in parmesan cheese to thicken sauce, then add in shrimp and scallops.

  • Toss to combine, season to taste, and remove from heat.

  • Stir in lemon juice and 1 tbsp chopped parsley.

  • Plate zoodles on serving plate and pour sauce, shrimp & scallops over zoodles.

You can toss your zucchini noodles in the sauce if you like it soften. We like it raw for a little more crunch.

Shrimp & Scallop Scampi Zoodles insta 1

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Meatball Zoodles (Whole 30, Paleo) – Delishar

Day 24 of Whole 30: Still no sign of tiger blood, nothing for the husband too. Perhaps we are destine to be the group of people that will never experience it. It’s about time for me to carve out some time to plan the reintroduction phase. Honestly, I like what we have been eating and I do like how I have been feeling ever since we have been on the diet.

During breakfast 2 days ago, the husband told me that I lost weight too. I’m sure it’s not as significant as his given that I don’t have a whole lot to lose in the first place. And with my hypothyroidism, it makes losing weight even harder. Quite honestly, I definitely would not mind extending the program. However, for now we have decided to weave in some whole 30 meals in our weekly meal planning as a form of lifestyle change. 

I think the novelty has worn off for the husband. He lost weight for sure, which was his ultimate goal. His 4 hidden abs are showing. So I get the impression that his ‘that’s good enough’ take on things is starting to surface. I’m going to try to egg him on to at least cross the finish line.

I’ve made this recipe 3 times now, it is my go to ‘plan B’ recipe when I’m unable to execute my meal plan due to sudden change in schedules or activities. It’s easy, delicious, and the sauce made the zoodles so much more palatable. Not that zoodles doesn’t taste good, but it can taste kind of bland. I cook some plain pasta for the girls, and blanch a couple of broccoli. Any left over meatballs can be frozen or use for lunch the next day, or quick snack any time of the day.

You can use a spiralizer or vegetable shredder to make the zoodles. You might need to hunt down the spiralizer, try qoo10. The vegetable shredder is readily available, usually sold along side a peeler. This is an awesome 30 minutes recipe to have on hand because the meatballs and sauce are made in one pan. I say, yay to less wash up!

Meatball Zoodles


Serves 4-6


  • 500 g minced beef
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • Black pepper to taste
  • 1 egg
  • 1/4 cup almond meal/flour
  • 2 tsp coconut aminos or soy sauce if not whole 30
  • 2 tsp fish sauce I use red boat, which is compliant

Tomato sauce

  • 1 can 410g tomato puree
  • 1 can 411g diced tomatoes
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 tbsp carob powder optional
  • Salt and black pepper
  • 1 tbsp olive oil

Zucchini Zoodles

  • 3-4 medium zucchini spiralised
  • In a large mixing bowl, add all the ingredients for meatball, and mix until combined.

  • Shape meatballs into golf ball size and set aside.

  • In a pan over medium heat, add olive oil.

  • Then saute onion until translucent and soft.

  • Add garlic to cook for 30 seconds.

  • Pour in tomato puree, diced tomatoes, basil, oregano, parsley, thyme, and carob.

  • Season with salt and black pepper.

  • Bring to a simmer then drop meatballs into pan.

  • Bring back up to a boil, cover and reduce heat to medium low.

  • Cook 15 – 20 minutes until meatballs are completely cooked through, stirring once or twice.

  • Serve over spiralised zucchini, garnish with chopped Italian parsley.

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Teriyaki Salmon Zoodles (Keto, lchf, gluten-free) – Delishar

So after my partner and I decided to end the operation of our Wholesome Eats by Cookit restaurant on East Coast Road, we were planning on looking for a new place somewhere in the business district. However, after serious discussions and considerations, we have decided not to venture into having a physical restaurant but to be closer to everyone’s home instead. 

Albeit working 13-14 long hard hours a day, with lots of burns, cuts, and a body that was basically falling apart. I truly enjoyed my time at the restaurant. If I could turn back the time, would I do it again? Yes, absolutely. Our time at the restaurant taught us a lot. I’ve learned so much from my customers when I step out of the kitchen to interact with them. I hear their struggles, cravings, and wants when they are on a specific diet. So we decided to concentrate on producing sauces instead. Sauces that would be friendly to their diet, sauces that have been our customers’ favourites. This is one of them. 

Popular among the young and old, a taste so familiar. Sweet, savoury, and slightly tangy. The few differences is that we use a sugar substitute that is very low calories, carbs, will not affect the blood glucose level. “Erythritol is said to add sweetness to foods and beverages without adding calories, spiking blood sugar, or causing tooth decay.” – Healthline

Also keeping to Cookit’s gluten-free roots, this keto, diabetic friendly & cholesterol-free sauce is made from ingredients that are free from gluten, egg, dairy and nuts with no added sugar, preservatives or MSG. 

Leading brand teriyaki sauces in the market contain 8-16g of carbs per tbsp serving. Cookit’s Teriyaki Sauce has a total carb of 3g and a net carb of 1g. This sauce is also one of the most popular sauce from the range of growing ready-made sauces. The sauce works the same way as all the teriyaki sauces out there in the market. Use it as a marinade, for stir-frying, for baking or broiling. 

For this recipe, I used it to cook the salmon and drizzle the remaining sauce to coat the zoodles. If you have a suggestion on the kind of Keto compliant sauce that you’d like to see, I’d love to hear from you. Leave me a comment or DM at Cookit FB page. 

Teriyaki Salmon Zoodles


  • 1 medium zucchini spiralized into zoodles
  • 130-150 g salmon fillet
  • 2 tbsp Cookit teriyaki sauce or to your preference
  • 1 tbsp + 1 tsp olive oil
  • 1 clove garlic
  • Sesame seeds to garnish
  • Coriander leaves to garnish
  • Salt and black pepper to taste
  • Season salmon lightly with salt and black pepper.

  • In a pan over medium high heat, add 1 tsp oil.

  • Add salmon, skin side down, turn heat to medium and cook about 5 minutes.

  • Flip, and cook for 1-2 minutes.

  • Pour teriyaki sauce over salmon, and allow to cook and coat fish, about 30 seconds.

  • Transfer salmon and sauce on a plate.

  • In the same pan, saute garlic over medium heat with remaining oil until fragrant.

  • Add zoodles, and remove from heat, toss to combine oil and garlic.

  • Season with salt and black pepper.

  • Serve with teriyaki salmon and remaining sauce.

  • Garnish with sesame seeds & coriander leaves.

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