Apparently I’m on a pesto kick and I’m into it! Last day of seafood only on the 10 day detox so I wanted to get creative with tonight’s dinner to give you all some more options the next time you do it! Not going to lie though, these pesto zoodles would have tasted 1000x better with a mound of Parmesan on top….
Pesto Zoodles with Shrimp
- 1/2 lb wild shrimp peeled and de-veined
- 1 tbsp melted ghee
- 1 tbsp pesto
Zoodles & Sauce
- 2 large zucchini
- 1/2 cup halved cherry tomatoes
- 1 tbsp olive oil
- 3 tbsp pesto
- 1 cup arugula
- Parmesan cheese
Place the shrimp on a skewer (about 4 each). Coat the shrimp in ghee and pesto with a brush. I used the vegan pesto from @traderjoes. Grill for 5 minutes each side or until fully cooked.
Sauté zoodles and halved cherry tomatoes in olive oil over medium heat for about 5 minutes. Drain any excess water then add pesto and arugula.
Serve with the grilled shrimp and some parmesan cheese if you’re not detoxing!
No cheese for Whole30. Use Trader Joe's Vegan Pesto.