Ingredients

The following ingredients have 1 Servings
  • For the Shrimp:
  • 10 medium Shrimp peeled and deveined
  • 1 Tbs EVOO (extra virgin olive oil)
  • 1 tsp Chili Powder
  • 1/4 tsp Garlic Powder
  • For the Pesto:
  • 1 medium Zucchini
  • 15 Basil leaves
  • 1 clove Garlic
  • 1 Tbs fresh Lime Juice (about 1/2 a lime)
  • 2 Tbs grated Parmesan
  • 1/4 cup sliced Almonds
  • 1/4 tsp Sea Salt
  • 1/4 cup EVOO (extra virgin olive oil)

Instruction

  • If you bought frozen Shrimp, thaw first. Place Shrimp in a small bowl and cover with cold water. Change the water every 10 minutes until thawed (about 20 minutes total).
  • Start by making the Pesto.
  • In a food processor or high speed blender add Basil, Garlic, Lime Juice, Parmesan, Almonds, Salt, and EVOO.
  • Pulse about 30 seconds scraping down the sides in between so it turns into a paste like consistency.
  • Set the Pesto aside.
  • Trim ends of Zucchini and on the Inspiralized spiralizer use blade D to spiralize (if you’re using a different brand, use the blade that will give you thin noodles).
  • Add the Zucchini to a large bowl and set aside.
  • In a large frying pan add 1 Tbs EVOO, Shrimp, and sprinkle Chili Powder and Garlic Powder over it.
  • Heat on med-high heat, sauté for about 3-4 minutes until Shrimp is cooked all the way through.
  • Mix the Pesto into the Zucchini and stir well coating all of the zoodles.
  • Top with Shrimp.
  • Enjoy!
  • Note: serve this right away, the longer the Pesto sits on the Zucchini the more watery it will get. I prefer to keep my Zucchini noodles cold because I like them crunchier. If you prefer, you can heat them up in a skillet with some olive oil for a few minutes as well.