Pesto Shrimp Zoodle Bowl

What’s my favorite kind of lunch?

One that takes less than 10 minutes, is packed with flavor, and aligns with my fitness and nutrition goals too.

This is one of my favorites. Quick. Healthy. Delicious. And minimal ingredients. The added bonus is that at least one of my kids will eat it too!

Today’s lunch (and I made a double batch so tomorrow’s meal too) is one of my favorites for a combination of yummy flavors, is a great addition to any weekly meal prep, or can be a simple dinner for two as well.

Zoodles make for a delicious alternative to a heavy carbohydrate pasta. Now, don’t get me wrong, I’m all for carbs, they give us energy and life!! But sometimes can be a little heavy on our stomach especially if they’re not portioned right. Zoodles give you that added bonus of eating more without the heaviness. Here’s another one of my zoodle favorites!

And there’s nothing wrong with doubling up on veggies!

Ingredients:

3/4 lb fresh shrimp (I find them at the seafood counter)
2 medium zucchini, spiralized
1 c cherry tomatoes, sliced
2 tbsp basil pesto (I like Aldi brand)

For the shrimp marinade:
1 tsp extra virgin olive oil
1/2 tsp garlic himalayan sea salt
1 tsp chopped parsley
1/2 tsp Italian seasoning
1 tbsp lemon juice

Directions:

Peel + devein shrimp. Rinse. In a large bowl add shrimp and marinade. Place in fridge for 1 hour. If you’re crunched on time, toss shrimp and marinade into skillet instead.

Cook shrimp 3-5 minutes until cooked through and they turn pink. Add cherry tomatoes to skillet. Cook 1-2 minutes. Add 2 tbsp basil pesto and stir 1 minute. Add in zoodles and toss with tongs 1-2 minutes or until zoodles become tender. Divide into 2 equal portions. Serve and enjoy!

You may top with fresh, shaved parmesan too!

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