Pesto Shrimp Zoodles

Light, fresh, and full of veggies and healthy fats.



Ready In:

15 mins


773 Calories

Good For:

Lunch, Dinner


About this Recipe

Bursting with veggies, this dish is light enough for summer faire, but still has a bit of heat. Like an Indian Summer.

  • 2 Avocados
  • 1 Red Chili flakes
  • 2 Garlic Cloves
  • 1 Lime (juice only)
  • 1 cup Basil leaves
  • 3 Tbsp Olive Oil (extra virgin)
  • 8 oz Shrimp (cooked, peeled, tail on)
  • 1 large Zucchini (spiralized)
  • ½ tsp Red Chili Flakes
  • ½ Lime (juice only)

  • Skip the Red Chili flakes if you don’t like it hot.
  • Use Chipotle Pepper flakes for an interesting twist.
  • Remove the shrimp tails for easier eatin’.


  • Fat 69% 69%
  • Carbs 15% 15%
  • Protein 16% 16%

Step by Step Instructions

To Make Pesto:

Add all pesto ingredients to a food processor and blend until smooth.


Over medium heat, add shrimp, lime juice and chili flakes to a skillet and gently heat (shrimp is already cooked) through. Add zoodles (spiralized zucchini) and saute for 2-3 minutes.


Add shrimp, zoodles and pesto to a large bowl and gently combine. Serve topped with extra chili flakes and a squeeze of lime juice (optional).

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About Christy R. Hall

Christy R. Hall is a Wellness Mindset Coach & Emotional Alchemist. She focuses on helping people change their lives from the inside out. She uses hypnosis, Rapid Transformational Therapy (RTT), Emotional Freedom Techniques (EFT) and Neuro-Linguistic Programming (NLP) to help her clients achieve real and lasting change. Christy says, “When you know how the mind works, it’s easy to make changes.”

Christy fancies herself to be a Jedi Master, a verbal Ninja, and a Mindset Architect. In her free time, she spins yarn (both literally spinning fiber into yarn, as well as, writing), crochets for charity, watches silly cat videos, looks at pictures of Corgis, and plays massively multiplayer online games. Her current favorite is Elder Scrolls Online.