Ingredients

The following ingredients have 4 Servings
  • 2 cups almond meal
  • 1/4 cup shredded parmesan cheese, (plus more for garnish)
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 2 lbs large shrimp (deveined and peeled)
  • 2 lb brown rice spaghetti noodles ((or fave single ingredient pasta))
  • 4 cups tomato/marinara sauce
  • chopped Italian parsley, (for garnish)

Instruction

  • Preheat oven to 450° F and line a rimmed baking sheet with parchment paper. Set aside.
  • Heat a large pot of water over high heat. On boiling, add the noodles and cook, stirring frequently, for 6-8 minutes, or until al dente. Remove from heat and strain the noodles, rinsing them off with old water to stop them from cooking. Toss with olive oil, and set aside while you cook the shrimp.
  • In a large mixing bowl, combine the almond meal, parmesan cheese, sea salt, black pepper, garlic powder, and oregano. Stir to combine.
  • Rinse and pat dry the shrimp. In small handfuls, dredge the shrimp in the almond meal mixture until coated.
  • Transfer the breaded shrimp onto the parchment lined baking sheet, separating the breaded shrimp by a tiny bit. Repeat with the remaining shrimp. Sprinkle a little parmesan cheese over the top of the shrimp.
  • Place in the oven and bake 8-10 minutes, or until the shrimp is no longer translucent and is pink. Turn the broiler to high and broil for 1-2 minutes, or until the crust is golden.
  • Divide the noodles evenly into meal prep containers, then top generously with the marinara sauce (approximately 1/4 cup per serving), and then top with 6-8 breaded shrimp per container. Garnish with additional shredded parmesan and parsley, if desired.