Creamy Pesto Zoodle Bowl with Spicy Shrimp

Creamy Pesto Zoodle Bowl with Spicy Shrimp

Bowl Base:

• ½ Cup Purple Cabbage, Grated
• ½ Cup Carrots, Grated
• ½ Red Pepper, Cut into Slivers
• ½ Cup Green Onions, Finely Sliced
• 2 Medium Zucchini, Spiralized (About 4 Cups)
• ½ Cup Grated Parmesan
• Basil Ribbons for Garnish

Place ingredients in a large bowl and toss with the pesto. Sprinkle with basil and parmesan. Divide noodle mixture into two large bowls and top with cooked shrimp. Garnish with chopped cashews and basil ribbons if desired.

Spiced Shrimp

• 12 Large Shrimp, Peeled and Deveined
• ½ TSP. Chili Powder
• ½ TSP. Cumin
• ¼ TSP. Smoked Paprika
• ½ TSP. Herbamare
• ¼ TSP. Garlic Powder
• 1 TBSP. Coconut Oil/Butter Ghee
• ½ Cup Sunflower Kitchen Basil Pesto

Place the shrimp in a bowl and sprinkle spices overtop. Stir to combine and let sit a half hour. Melt coconut oil butter ghee in a skillet over medium heat and add shrimp. Sauté about 2-3 minutes or until the shrimp are pink and a bit caramelized, then remove from heat. Be sure to not overcook.