Garlic Basil Shrimp with Zucchini Noodles

Garlic Basil Shrimp with Zucchini Noodles

Zucchini noodles, sometimes called “zoodles”, can be made with a vegetable peeler, a mandolin, or a Spiralizer. Their pasta-like texture is a perfect base for all sorts of sauces and toppings. Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We’re getting hungry just thinking about this recipe.

Tips:

• A spiralizer is an inexpensive tool that cuts fresh veggies into noodles. You can use a spiralizer to cut the zucchini in this recipe.

• If you don’t have a spiralizer, using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons.

Garlic-Basil-Shrimp-with-Zucchini-Noodles
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Garlic Basil Shrimp with Zucchini Noodles

Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We're getting hungry just thinking about this recipe.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Beachbody

Ingredients

  • 5 medium zucchini spiralized (approx. 5 cups)
  • 1 Tbsp olive oil
  • 8 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)
  • 4 Tbsp sliced raw almonds

Instructions

  1. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.

  2. Heat oil in large nonstick skillet over medium-high heat.
  3. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
  4. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
  5. Add parsley and basil; toss gently until blended.
  6. Season with salt and pepper if desired.
  7. Divide zucchini between four serving plates; top evenly with shrimp mixture.

  8. Garnish each serving with 1 Tbsp. almonds.

Nutritional Information (per serving):
Calories: 247
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 92 mg
Sodium: 485 mg
Carbohydrates: 13 g
Fiber: 4 g
Sugars: 7 g
Protein: 18 g

P90X/P90X2 Portions
1 Fat
1 Protein
1 Vegetable

P90X3 Portions
½ Carb
1 Protein
2½ Fat

Body Beast Portions
2 Vegetable
2½ Fat
2 Protein

Containers
1 Green
½ Red
½ Blue
½ tsp.

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