by KetoDietApp.com
Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). To prepare the zucchini noodles, use a julienne peeler or a spiralizer and sliceinto thin noodles. Place in a tray and sprinkle with about a teaspoon of salt. The salt will help remove excess juices and soften the zucchini. Set aside while you cook the tomato-feta shrimp.
Step 2Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.
Step 3After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.
Step 4Remove from the oven and place on a cooling rack. Use a fork to pierce through the tomatoes that didn't pop. Stir until well combined.
Step 5Add the raw deveined shrimp and place back in the oven for about 10 minutes. Remove from the oven and set aside.
Step 6Just before you add the zucchini noodles to the hot tray, pat them dry with a paper towel to remove excess juices. Combine the zucchini noodles with the shrimp and tomato-feta sauce. The zucchini will soften even more when combined with the hot sauce.
Step 7Sprinklewith fresh basil to taste, and optionally with some grated parmesan cheese To store, place in a sealed container and refrigerate for up to 3 days.