Pesto Zoodles with Shrimp
Pesto Zoodles with Shrimp - Summer happiness bowl!
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.
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 56.6 μg | (94 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 961 mg | (24 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 11 g |
Kitchen utensils
Preparation steps
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.
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.
Clean and wash zucchini and use a spiral slicer to make vegetable spaghetti.
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.
Meanwhile, blanch the zucchini spaghetti in boiling salted water for 1-2 minutes. Drain and mix with the pesto.
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.
