Shrimp Scampi Avec Zoodles


This is most definitely an allergy-friendly dish (unless your baby can’t have shellfish). We used regular ole butter, but you can totally use something dairy-free (like Earth Balance). 

It’s gluten and dairy-free, too!

It is NOT flavor-free. Yea, I went there. It’s really good! And the best part?

It’s one pot! That means you don’t have a lot of clean-up to do. 

One hiccup you may encounter is the spiralizer. We currently have one called a Veggetti, but it’s only good for soft, zucchini-shaped stuff (like zucchini, cucumber, and maybe yellow squash). There are other brands (like the Inspiralizer) that are supposed to do beets, potatoes, sweet potatoes, and basically anything. I WANT ONE so bad. 

But let’s say you don’t have one (it’s not really a common household product). You can do a couple of things with the zucchini instead:

  • Use a vegetable peeler and create long strips instead.
  • Use a cheese grater.
  • Cut it into long strips by hand.
  • Cut it into different shapes and use ACTUAL PASTA if you really want pasta!


SHRIMP SCAMPI WITH ZOODLES, 6 months and up, makes 4 adult servings

  • at least 2 zucchini (courgette) — I think 3-4 would work best!
  • 3-4 Roma tomatoes (or a bunch of cherry tomatoes, or 2 regular tomatoes), chopped
  • 3 garlic cloves, minced
  • 1 pound of uncooked shrimp
  • 1-2 tbsp butter (or dairy-free butter)
  • a pinch of salt
  • 1/4 cup coconut milk
  1. Chop or noodlize your zucchini. I didn’t peel mine!
  2. In a skillet, cook the garlic in the butter and salt, on medium heat.
  3. Once the butter is melted, add the thawed/peeled/deveined shrimp.
  4. When the shrimp is cooked, add the zucchini and tomatoes. Stir to combine (tongs work great!).
  5. Add the coconut milk, stir to combine, and cover for 10-15 minutes to reduce some of the liquid.

Here’s a picture of Alexander’s tray so you can see how we served it!


Here’s a short video of the process, via Instagram.


A video posted by Baby Led Weaning Ideas (@blwideas) on