Prep time:  2
Cook time:  
Total time:  


  • Beet Pesto Zoodles
  • 2 cloves garlic
  • ½ cup pumpkin seeds
  • 3 large purple beets, boiled until fork tender
  • ¼ cup olive oil
  • 2 tablespoons rice vinegar
  • kosher salt
  • 6 zucchini, zoodled
  • Spicy Herb Shrimp
  • 1 pound of peeled and deveined shrimp
  • Spicy Herb Sauce:
  • 1 clove garlic
  • 1 jalapeno, roughly chopped
  • 1 bunch cilantro
  • ¼ cup olive oil
  • 2 tablespoons rice wine vinegar
  • kosher salt


  1. For the Spicy Herb Sauce:
  2. In a blender combine the garlic, jalapeno, cilantro, olive oil and vinegar. Puree on high until smooth and then season to taste with kosher salt.
  3. Add the shrimp to a Ziploc and pour ⅔ of the spicy herb sauce in. Set aside.
  4. For the Beet Pesto:
  5. Peel the 3 beets under cold water. Roughly chop two of them and transfer to the bowl of a food processor. Small dice the third beet and set aside.
  6. To the bowl of the food processor with the beets, add the garlic, pumpkin seeds, olive oil and vinegar and pulse until you have a smooth puree. Season to taste with kosher salt and set aside.
  7. Toss with the zoodles in a large bowl and adjust seasoning with kosher salt if needed. Transfer to a serving platter.
  8. Heat a skillet or heavy pan over high heat and then add the shrimp with marinade. Saute the shrimp until just cooked through and then add them to the zoodles. Sprinkle the dish with the diced beets and then drizzle the shrimp with the rest of the spicy herb sauce. Garnish with fresh minced chives if desired.

Author: Heather Christo

Beet Pesto, Paleo, Spicy Herb Shrimp, Zoodles