Almond Crusted Shrimp with Rosemary Roasted Carrots & "Swoodles"

Since I've been in Charlotte, I've been on a crazy seafood kick... I'm not sure if it's because (naturally) now that I'm away from New England just in time for summer seafood, I'm subconsciously having FOMO, or what. I've made so many seafood dishes since I've been down here, and I don't see that letting up any time soon... As you all probably know, I love trying new recipes and combining new flavors. I stumbled across this recipe somewhere (and forgive me to whoever created it, I liked it so much when I saw it that I literally scribbled it on the back of a map of a running trail I was using and I missed the author) but I give you all the credit! This was suuuuuch a delicious shrimp dish and it was SO. EASY. Now that I'm living on my own and cooking for one, I'm learning how important the EASY dishes are. This was both an easy and flavorful dish that I know I'll be making again really soon!

Now onto the carrots... I have a rant on carrots. My whole life, I've totally taken carrots for granted (SORRY, CARROTS!). Roasted carrots are one of my new favorite side dishes. I actually have to actively refrain from eating the entire pan. I find it super important to cook them long enough that they're fork-tender, but that's just how I prefer them. These rosemary roasted carrots paired really nicely with my almond shrimp!

Vegetable noodles are all the rage these days. I just recently for my birthday (thanks to my sister, SHOUTOUT) got the Inspiralizer... and let me TELL YOU I am obsessed! Before getting this, I used a vegetti. It worked, but I was super keen on trying spiralized sweet potatoes. Unfortunately, I found that the vegetti wasn't strong enough for the tougher veggies. The Inspiralizer, though... It has suction cups so that you can literally mount it to your counter top. And it allows you to apply your own force in order to make the noodles... PLUS IT HAS 4 DIFFERENT BLADES!!! I love this thing!

Almond Crusted Shrimp
//gluten free

ingredients:
1/2 cup roasted salted almonds
12 shrimp, cleaned and deveined (I left the tail on)
garlic powder
salt and pepper to taste
cornstarch for breading
1 beaten egg

Directions: Preheat oven to 450. Chop almonds in food processor, only pulsing a few times. Combine with garlic powder, salt, and pepper. Coat your shrimp first in cornstarch, then egg, and then the almond mixture. Bake for 10-15 minutes, until golden brown.

Rosemary Roasted Carrots
//gluten free (serves 4)

ingredients:
1 bag baby carrots
2 tbsp EVOO
rosemary
garlic powder
Stonewall Kitchen's Maine Sea Salt
fresh ground black pepper

Directions: Preheat oven to 425. Mix carrots, olive oil, and seasonings. Lay on baking sheet and bake for 45 minutes-1 hour.

Simple Sauteed Swoodles
//gluten free

ingredients:
1 medium sweet potato
Inspiralizer
cumin
Stonewall Kitchen's Maine Sea Salt
1/2 tbsp coconut oil

Directions: use Inspiralizer to create sweet potato noodles. I used blade B! Heat coconut oil in a saute pan. Once hot, add swaddles, cumin, and sea salt. Gently saute until you achieve desired texture. I find that around 8-9 minutes is good, the noodles are soft but still stay together!