Seaweed Pesto Zucchini Noodles with Shrimp

January 15th, 2016

Seaweed Pesto Zucchini Noodles with Shrimp

Seaweed Pesto Zucchini Noodles with Shrimp

Looking for a way to support thyroid health through food? You may want to try incorporating seaweed into some of your favorite recipes! Besides using this pesto for zucchini noodles, you can try it with roasted vegetables, chicken and/or fish. In addition, if you have reintroduced (and tolerated) brazil nuts you can add a handful of them into this pesto recipe for an extra “punch” of antioxidants and thyroid support.

Iodine is essential to the proper functioning of the thyroid. Without enough iodine, your thyroid gland cannot produce enough thyroid hormones and symptoms such as fatigue, lethargy, and depression may result. Rich sources of iodine include seaweed and seafood (especially shrimp).

Seaweed Pesto Zucchini Noodles with Shrimp
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Seaweed Pesto Zucchini Noodles with Shrimp
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Seaweed Pesto
  • 1/3 cup dried seaweed (such as wakame)
  • 4 ounces fresh basil leaves
  • 2-3 cloves garlic peeled
  • 2 tsp fresh lemon juice
  • 1/2 cup filtered water (or add to desired consistency)
  • 1/3 cup olive oil
  • Himalayan sea salt to taste
Seaweed Pesto Zucchini Noodles with Shrimp
  • 2 zucchini spiralized
  • 10 shrimp peeled and cooked
  • seaweed pesto
  • 1 Tbsp coconut oil
Servings:
Units:
Instructions
Seaweed Pesto
  1. Place dried seaweed in enough water to cover the top. Wait until fully re-hydrated, about 10-15 minutes. Strain out seaweed from excess water.
  2. Place hydrated seaweed in a high speed blender or food processor and blend with basil and garlic. Once combined, add lemon juice, olive oil, sea salt, and water and blend until desired consistency is reached.
  3. Optional: add ½ cup of brazil nuts (omit if following The Myers Way® Autoimmune Solution Protocol)
Seaweed Pesto Zucchini Noodles with Shrimp
  1. Heat coconut oil in a large skillet over medium-high heat.
  2. Add spiralized zucchini and sauté until softened.
  3. Add pesto and shrimp and cook until sauce is heated. Serve warm.

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