Low-Carb and Protein-Rich

Pesto Zoodles with Shrimp

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Average: 5 (2 votes)
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Pesto Zoodles with Shrimp

Pesto Zoodles with Shrimp - Summer happiness bowl!

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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
425
calories
Calories

Healthy, because

Even smarter

Nutritional values

Zoodles - spaghetti made from zucchini - are a delicious low-carb alternative to normal pasta. With only 19 kilocalories per 100 grams, the squash plants are a real slimming vegetable. The very low fat content and low carbohydrate content also make them perfect for the figure-conscious.

Instead of zucchini, other vegetables can also be processed into vegetable spaghetti with a spiral cutter. Try the zoodles with shrimp and pesto with carrot or sweet potato noodles! If you don't have a spiral slicer, you can also cut the zucchini into thin strips with a knife or peeler and serve them as pappardelle.

1 serving contains
(Percentage of daily recommendation)
Calorie425 cal.(20 %)
Protein20 g(20 %)
Fat33 g(28 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage5.8 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E8.4 mg(70 %)
Vitamin K56.6 μg(94 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.6 mg(63 %)
Vitamin B₆0.6 mg(43 %)
Folate55 μg(18 %)
Pantothenic acid0.4 mg(7 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C70 mg(74 %)
Potassium961 mg(24 %)
Calcium150 mg(15 %)
Magnesium134 mg(45 %)
Iron5.4 mg(36 %)
Iodine55 μg(28 %)
Zinc2.7 mg(34 %)
Saturated fatty acids4.9 g
Uric acid166 mg
Cholesterol68 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
1 handful Basil (leaves)
3 Tbsps Pine nuts
½ small Avocado
2 Limes
9 Tbsps olive oil
salt
peppers
84 ozs Zucchini
8 ozs shrimp (ready to cook; peeled)
1 pinch cayenne pepper
How healthy are the main ingredients?
Zucchiniolive oilPine nutsBasilAvocadoLime
Preparation

Kitchen utensils

1 Spiral cutter or Peeler

Preparation steps

1.

For the pesto, wash basil and shake dry. Pluck off leaves, set aside some for garnish, chop the rest. Roast pine nuts in a hot pan without fat over medium heat for 3 minutes.

2.

Pit avocado, lift flesh from peel, and place in a tall container with basil. Squeeze 1 lime. Add 2 tablespoons pine nuts, 7 tablespoons olive oil, lime juice, salt, and pepper, and then puree to a pesto.

3.

Clean and wash zucchini and use a spiral slicer to make vegetable spaghetti.

4.

Heat remaining olive oil in a frying pan. Rinse shrimp, pat dry and fry in pan over medium heat for 3-4 minutes, seasoning with salt and cayenne pepper.

5.

Meanwhile, blanch the zucchini spaghetti in boiling salted water for 1-2 minutes. Drain and mix with the pesto.

6.

Arrange zoodles in bowls and arrange shrimp on top. Garnish with basil and remaining pine nuts. Rinse remaining lime while hot, cut into wedges and serve as a drizzle with the zoodles with shrimp and pesto.

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