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Janet Smith BeBlessed Health and Fitness

Janet Smith BeBlessed Health and Fitness

Wife, Step Parent, Doggie Momma, Shoe Lover, Foodie, Beer Drinker and Transformation Coach who loves her family, friends and Jesus. Life is about balance. Enjoy the ride while taking care of your health. My family and my health are my WHY. The reason why I care about fitness and nutrition. My journey to live a healthy lifestyle has changed my life and it's turned into a passion for helping others change their lives too. Transformation is possible. I believe in YOU!


Garlic Basil Shrimp and Zoodles

Posted by Janet Smith BeBlessed Health and Fitness on July 24 2017, 19:07pm

Categories: #recipe

Garlic Basil Shrimp and Zoodles

I love a meal plan that lets me eat like this! Today I made a 3 week commitment to a new program. I'm ALL IN on the workouts and the meal plan. Day 1 dinner was Garlic Basil Shrimp and Zoodles. 

The shrimp were super tasty and I like zoodles so I was a fan. I'd say I wished there was more of a "sauce" to coat the zoodles so I might add some extra oil next time. I also kind of burnt the garlic so I would throw it in maybe after I cooked the shrimp. Overall, good meal and I feel full but happy that I didn't overeat or fill up on empty carbs. I saved my carbs today for a glass of wine. :)

Here's the recipe!

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:
5 medium zucchini
1 Tbsp. olive oil
16 oz. raw medium shrimp, peeled, deveined
6 cloves garlic, crushed
¼ cup prepared pesto
4 fresh Italian parsley sprigs, finely chopped
5 fresh basil leaves, finely chopped
Sea salt and ground black pepper (to taste; optional)

Preparation:
1. Spiralize your zucchini. I have a nifty spiralizer. If you don't, google how to make zoodles.
2. Place zoodles in steamer one steam has heated up and steam for 2-3 minutes. If you don't have a steamer, you could boil water and use a steaming basket over the stove.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
6. Add parsley and basil; toss gently until blended.
7. Season with salt and pepper if desired.
8. Divide zucchini among 4 plates; top evenly with shrimp mixture.
 

Recipe serves 4.

 

Portion Fix Containers 
1 Green, 1 Red, 1/2 spoon

Add sliced almonds if you'd like to add a blue container

 

I served mine with Cloud Bread. I have newly discovered Cloud Bread and I am in love. If you don't know what it is, check this out.

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