Our Paleo Family

Pesto Shrimp and Zoodles

This recipe was inspired by one I saw in a magazine while chilling out at the beach. I knew I would be coming home and starting this Whole 30. I knew I had an abundance of basil in my garden and I knew I would be bringing home some fresh shrimp at the end of my vacation.

So for once, I saw a recipe in a magazine that I thought I could replicate pretty easily and inexpensively.




For the shrimp, I recommend you buy small, wild caught shrimp and as local as possible. BUT, I realize there is not an abundance of wild caught seafood available at all places at all times. Just do your best. It’s not the end of the world if you need to use medium sized shrimp or if all you can find are farm-raised.

As for the pesto, please taste this as you go and make it according to your preferences. Something I did not mention in the video that I should have is that if you want your pesto to be thinner in consistency than mine, you can add some water instead of oil.

This is a super flavorful dish that is good hot or cold, which makes it a great make-ahead meal.

If you’d like to see me making this dish, check out the video below:


Pesto Shrimp with Zoodles
Print Recipe
A quick and flavorful dish that is equally good cold as hot!
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Pesto Shrimp with Zoodles
Print Recipe
A quick and flavorful dish that is equally good cold as hot!
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Begin by making your pesto. Add walnuts to a dry, non-coated skillet, set over medium heat. Toast for approximately 5 minutes, just until starting to brown and fragrant. Stir occasionally. Set aside.
  2. To a blender or food processor, add basil and kale (smash the leaves down into your measuring cup to get proper measure), garlic, half the salt and half the pepper. Process a couple times.
  3. Now add the nuts and begin to drizzle in the olive oil while processing.
  4. Keep adding oil and/or water until you reach the consistency you prefer.
  5. Taste for seasoning. Add salt and/or pepper, if desired.
  6. Now heat a large, non-stick skillet over medium high heat. Add about 1 1/2 tablespoons of oil to the skillet and swirl to coat.
  7. Cut your zucchini into thin strips or use a spiralizer to make noodles.
  8. Add these noodles to your hot skillet and toss to coat with oil. Cook for just 3-5 minutes, stirring regularly, until warmed through and starting to brown a little.
  9. Turn heat off under zucchini.
  10. Heat a medium-large non-coated skillet over medium high heat. Add 1 1/2-2 Tablespoons of oil and swirl to coat.
  11. Lay cleaned, peeled and deveined shrimp on a paper towel. Blot tops of shrimp with another paper towel. Sprinkle with about 1/8 tsp. salt and 1/8 tsp. pepper and begin adding shrimp to hot skillet.
  12. As soon as you lay the last shrimp in the skillet, it will be time to flip the ones you added first. As soon as they are pink all over and firm, 2-3 minutes total, remove them from the skillet to a plate.
  13. Continue in this manner until you have cooked all of your shrimp.
  14. Serve by placing a pile of zoodles on the plate, topping with pesto (As much as you want! The recipe makes plenty), then top with shrimp. And devour!
  15. Store extra pesto in an airtight container in the refrigerator for 1-2 weeks.
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