You’ve got to try this delicious (and healthy) Shrimp Zoodles and Pesto recipe by Kortney Carmody, the second place winner in our 2018 AdvoCare ONE/80® Transformation Competition. Learn more about Kortney here and let us know what you think about her recipe. Enjoy!   Tweet This!

 Prep Time: 20 minutes

Servings: 1*


• 1  medium zucchini
• 5 – 6 large shimp
• 1 – 1 ½ cup fresh basil leaves
• 1 – 3 garlic cloves
• 1 cup olive oil
• pine nuts
• seasoning of your choice
• salt and pepper to taste
• non-stick cooking spray


1) Spiralize 1 zucchini and use a vegetable spiral cutter (you can get one at any home good store for usually less than $20).

2) Sauté the zucchini using non-stick cooking spray for 3-5 minutes on medium heat to lightly cook it. Set aside in a bowl.

3) Sauté 5-6 large shrimps in 2 tablespoons of olive oil and your choice of seasoning (I use lemon pepper, garlic and oregano). Cook shrimp until turns from translucent to opaque and firm.

4) Combine in a food processor or blender 1 – 1 ½ cups fresh basil leaves, ½ – 1 cup of pine nuts, 1-3 cloves of garlic (depending on how garlicky you like your pesto) and ¾ cup olive oil. Blend thoroughly until smooth consistency.

5) Combine all ingredients, add salt and pepper to taste, and enjoy!*

*Pesto makes approximately 6 – 8 servings (1 – 2 tablespoons).

Enjoy more health-inspired recipes from AdvoCare here.

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