Zucchini noodles with Poblano sauce and Shrimp.

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I got a spiralizer for Christmas!! yay! Thanks to my sweet sister in law I’ll be making noodles every-day! Or so. 

I’ve been craving poblano peppers for a long time, so I went to the grocery store determined to buy some and make zucchini noodles with poblano sauce. I wasn’t sure if I wanted to get salmon or shrimp to go with it but after much deliberation (and a frowny face from the lady behind the counter) I choose shrimp. I was very satisfied with my choice.  

I love poblano peppers, they’re so flavorful! and mild… for the most part. Once in a while you get that one that turns out to be very, very spicy. Mi mom says that the peppers with a long stem are mild, the once with a short and curly stem are hot. I believe her. If you don’t want to take the risk just use bell peppers, I wont judge you. 

First things first. The skin of the poblano peppers is thick and waxy, it is a little unpleasant to eat so we are going to burn It to make it easier to remove it. Rhyme? So, I ran my knife all the way around the stem, that way most of the seeds will come out when I pull the stem off. Just look at the inside of the pepper and remove whatever seeds are left. Place the pepper on a baking sheet lined with foil and put them under your broiler for about 10 min or until the skin is charred. Flip once or twice during the process. 

They will end up looking like this. If you have a gas stove, do it directly on the open flame. It will be faster and your kitchen will smell like mom’s. Who wouldn’t want that?

After they’re chard on both sides, place them in a plastic bag or a sealed container and let them sweat for a little bit.

While our peppers are in their little sauna, let’s get the shrimp ready. I have about 1/2 pound of peeled and devained shrimp. I placed them on a baking sheet and season them with salt and pepper, I also drizzled some olive oil. I’m going to roast them on a 400 degree preheated oven for about 8-10 min.


Take the peppers out of the bag and using a spoon, gently scrape the skin off. It will come off really easy. Cut it in big pieces.  

Blend the peppers, garlic, salt, pepper and coconut oil until you get a smooth sauce. On a hot skillet, melt a teaspoon of butter and add the sauce to it. We’ll let it cook for about 5 minutes. 

 Add the zucchini noodles! I used my spiralizer to make mine noodles but you can buy them already made at the store, if you don’t want to invest in store-bought noodles, just use your potato peeler and peel all the way down to the seeds. It will look like ribbons, you can tell your friends you made fancy tagliatelle out of zucchini. You’re welcome.  

Now, you just have to add the shrimp into the skillet and eat the whole thing! It should yield 2 people but if your appetite is like mine… you won’t judge me.

Find the recipe below!



Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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