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  • 1 lbs Raw Shrimp
  • 2 1/2 cup Zucchini
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 cup Cherry Tomatoes Halved
  • 3/4 cup Basil
  • 1/4 cup Almonds Sliced
  • 1 small Garlic Cloves
  • 1 medium Shallot Chopped
  • 1/4 tsp Crushed Red Pepper Flakes
  • 2 tsp Olive Oil
  • 1 tbsp Lemon Zest
  • 1
  • 3
  • 2
    Healthy Fat
  • 3


  1. Make the lemon basil dressing in a blender combine, 1/8 cup sliced almonds, 1 garlic clove, 1 shallot, red pepper flakes, 1/2 cup olive oil, red wine vinegar and lemon zest. Pulse on medium until evenly combined and smooth. Season with salt and pepper as needed and set aside.
  2. Place the remaining 1/8 cup almonds in a small skillet over medium high heat to toast. Shake pan every few seconds, until the almonds turn just golden brown. Remove almonds from heat and set aside.
  3. Heat 1 tablespoon of olive oil over medium high heat. Add shrimp and season with salt and pepper. Cook shrimp for 6 to 8 minutes until fully cooked and pink, and add 2 heaping spoonfuls of the lemon basil dressing into shrimp and toss to combine. Transfer the seasoned shrimp to a clean bowl and set aside.
  4. Using a mandolin or vegetable spiralizer, cut zucchini into thin spaghetti shaped noodles. Add zucchini noodles to the same pan used for the shrimp and saute together for 2 minutes over a medium heat until just tender.Season the zucchini noodles with salt and pepper and then toss with an additional 2 heaping spoonfuls of the lemon basil dressing. Turn the heat off. Reserve any extra lemon basil dressing for a future recipe.
  5. Toss the seasoned shrimp together with the zucchini noodles and cherry tomatoes. Top with the toasted sliced almonds. Serve immediately.

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