Pesto + Shrimp Zoodles

Oh Zoodles, how I love you. I was on a zucchini kick for a while, learning how to cook them in different ways. I’ve had them steamed, roasted & stuffed, but my favorite way is definitely spiralized! Something about the “pasta noodle” like form that makes it more fun to incorporate in your meals. I tried a technique that I found on Instagram, using a peeler to get rid of the outer shell of the zucchini. It creates more of a pasta noodle look. This is more for food styling purposes, than taste. You don’t have to take that extra step peeling the zucchini, if you don’t want to. It will taste the same either way. Your choice! I love that you can eat a huge bowl of zoodles with protein and it’s all good! No bloat, no problem. That’s my motto. You know the feeling when you eat too much pasta. Nap Time!


6 Wild Caught shrimp

3 Zucchinis

Old Bay seasoning

Mrs Dash garlic herb seasoning

Minced garlic

Sea Salt

Chosen Foods Avocado Oil or Olive Oil

Earth Balance Organic Butter

Pesto Sauce

Parmesan Cheese

Red Pepper (optional)


In a skillet on medium heat, melt 1 tbsp. of organic butter.

Marinade shrimp with garlic herb seasoning & Old Bay.

Toss shrimp in skillet, flipping them frequently until they turn pink. Then remove skillet from heat.

Peel zucchinis with peeler, then spiralize. Place on paper towel to help reduce moisture.

In a separate skillet on medium low heat, add 1 tbsp. of avocado oil. Then add 1tsp. of minced garlic.

When oil starts to bubble, toss in zoodles. Coat them evenly in the oil. Cook and flip zoodles frequently for about 5 minutes. Add 1 tsp. of sea salt.

Grab zoodles with tongs and place them in a strainer to let the juices out.

Place zoodles in a bowl and add pesto (little by little until all your zoodles are coated).

Then add in your garlic butter shrimps.

Top with parmesan & red pepper for extra yum!

Pesto Shrimp Zoodles


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