I am always looking for a quick healthy meal that is gluten and dairy free. Something I know I can eat that will keep me energized and full. I created this dish because I love all the ingredients separately! So I figured why not put them all together.
It’s easy, quick and absolutely delicious!
Pesto, sauteed shrimp, zucchini ribbons and toasted pine nuts
GF/DF Keto friendly (with homemade pesto no cheese)
Serving size 2
4-6 large zucchini
11 oz of pesto sauce (homemade (GF, DF)or look for a high end healthy version, the less ingredients the better)
½ pint of pine nuts
1lb Fresh shrimp, peeled, cleaned and deveined
½ to 1 tablespoon of butter (ghee is dairy free) or olive oil
To toast pine nuts, place in hot dry pan, do not use oil. Keep stirring or flipping until golden brown.
Peel skin off zucchini. Peel zucchini into ribbons. Stopping at the seeds, do not use the seeds.
In hot pan add butter, add a single layer of shrimp. Cook one side at a time approx 2 – 3 min. The shrimp will curl into the shape of a C when they are cooked.
You can either take shrimp out of pan or just toss the zucchini noodles in with them and heat. Take off heat and add the pesto. You do not want to overheat the pesto on the flame because the oil may separate.
Transfer to plate and sprinkle with toasted pine nuts.
ABOUT THE AUTHOR…
Karen Ellis is Functional Nutrition Specialist with 20 years of experience in the health and wellness industry. Her passion for a holistic approach to health came after a weight loss pill caused me to have a stroke and open-heart surgery at the age of 35.
With the unexpected death of my husband and the complexities of my own health issues, my well-being was paramount as a single mother of two young boys.
I am a Functional Medicine Practitioner through The School of Applied Functional Medicine. My health coaching training and certification is from Columbia University for the Institute of Integrative Nutrition in New York. I am board certified by the American Association of Drugless Practitioners. I also hold a B.S. in Psychology from the New York Institute of Technology and I’m a classically trained raw and whole foods chef from Lincoln Culinary School.