Seafood Ndunja


Nduja is one of my divine Whole30 elixirs. An ounce or two added to select dishes is a WOW! It is a spreadable, spicy salami, and it’s salty and full of flavor. I was lucky enough to receive a spiralizer as a gift and it’s been a lot of fun to use in dishes like this. If you don’t have one, this would be delicious on its own, whether you have the zucchini noodles or not.

Seafood Nunja


Serves 4


  • 4-5 large zucchini, spiralized
  •  1-½ Tbsp olive oil
  • ½ cup shallots, chopped
  • 1 cup chicken stock
  • 8 oz bottle clam juice
  • 1-¼ lbs shrimp, defrosted and deveined
  • 1/8 cup clarified butter
  • 2 oz Nduja/spreadable salami, Whole30 compliant
  1. Spiralize your zucchini to make noodles. Set aside.
  2. Over medium-high heat in a large sauté pan, heat the olive oil. Add shallots and sauté for about 2 minutes, or until translucent.
  3. Add 1 bottle clam juice and the chicken stock, then stir to combine. Let cook for 4-5 minutes.
  4. Add shrimp and clarified butter and cook for 2-½ minutes.
  5. Add the Nduja  to the pan and stir to combine well.
  6. Gently pour the majority of the pan into a bowl, just leaving a bit of the sauce. Add the zucchini noodles to gently heat them for 20 seconds, just to heat them up, not to cook them.
  7. Place the noodles on a platter and pour all the shrimp and sauce over the zucchini. Serve and enjoy!

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  1. Do you have the recipe for your Whole30 Ndunja…? I’ve tried searching on your site but can’t seem to find it..

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