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Garlic Basil Shrimp with Zucchini Noodles

I really missed living in Charleston for a month this year.... It's been a tradition for a few years now (one I never dreamed possible at first) that we go down to Charleston for a month. I've been super busy with the new business, so it didn't feel right to go in 2022, but I've really been reflective about it this week.... Anyway! One thing I definitely missed most was SEAFOOD! Living in landlocked Kansas (there are definitely some places to get great seafood here), the seafood will never compare to what I'd get in Charleston! So here's a recipe I plan to make soon, simply because I need some seafood to take me back to Charleston......

pineapple mango smoothie


  • Hot water

  • 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 sauce

  • 4 fresh flat leaf (Italian) parsley sprigs, finely chopped

  • 5 fresh basil leaves finely chopped

  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  • 4 Tbsp. sliced raw almonds


  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.

Portion Fix Containers: 1 Green, ½ Red, ½ Blue, ½ tsp.

2B Mindset Plate: Divide into two servings (instead of four) for a great dinner option.

Recipe and photo from Beachbody's blog here.


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