Reading Time: 3 minutesThis meal has me thinking spring. The lemony shrimp and the mint pesto taste so clean and fresh together, and using zoodles (or zucchini noodles) keeps it light and satisfying.
To make zoodles, I recommend you get a spiralizer. They are inexpensive and completely worth it, because once you start incorporating zoodles into your dishes, you won’t want to stop. I make zoodles a lot, especially in the summer when I have a ton of zucchini in my garden and need creative ways to eat it (there’s only so much zucchini bread a girl can and should eat).
When you make healthy recipes from fresh, organic ingredients, you can really feel it nourish your body, and that’s exactly what this shrimp and minto pesto zoodles recipe did — gave me energy for the rest of the day. Also, if you have any leftovers, they make a great cold salad. No reheating, just eating. In addition, the pesto will have had time to marinate into the zoodles and add so much flavor.
If you don’t have a spiralizer, or are short on time, pick up a package of zoodles at the grocery store, this will cut down your prep time by half. The zoodles can also be eaten raw if you just want a chilled salad for a hot summer night.
Shrimp and Mint Pesto Zoodles
The lemony shrimp and the mint pesto taste so clean and fresh together, and using zoodles (or zucchini noodles) keeps it light and satisfying.
Ingredients
Ingredients:
- 1 lb medium-large shrimp peeled and deveined
- Juice of 1 lemon
- 1 tsp olive oil
- 2 cloves garlic finely chopped
- Pinch of sea salt and black pepper
- 3 large zucchinis spiralized
- 1 cup green peas fresh or frozen
Pesto:
- 1/4 cup pistachios
- 1/2 cup mint
- 1/4 cup flat leaf parsley
- 1 clove garlic
- Juice from 1/2 lemon
- 3 Tbsp olive oil
- 1 Tbsp water
- Pinch of sea salt and black pepper
Instructions
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In a medium-sized bowl, combine shrimp, garlic, lemon juice, olive oil, salt, and pepper, set aside. If using frozen peas, place them out to thaw.
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Prepare your pesto: In a food processor or Bullet, combine pesto ingredients. Blend until smooth, about a minute.
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Spiralize zucchini and set aside.
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Heat a large nonstick skillet over medium heat. Once hot pour in the shrimp with the marinade. Cook until the shrimp are pink, about 2 minutes per side.
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Add peas and zucchini to the skillet and continue to cook until warmed through, about 3 minutes.
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Remove skillet from heat and stir in your pesto. Divide into bowls and serve immediately.
Recipe Notes
If you have any leftovers, they make a great cold salad the next day.
She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.
You can follow Shannon’s travels and art on Instagram.
