Healthy Shrimp & Veggie Pasta

Photo May 19, 2 24 52 PM

One skillet and 10 minutes is all you need to make the most delicious shrimp & veggie pasta you’ve ever had. This shrimp and veggie pasta is quick, flavorful, high in protein and low- calorie to help you obtain that lean body.

Ingredients for 2 servings:

3/4 lb raw shrimp (peeled and deveined)
2 large zucchinis
4 medium colorful carrots
Sauce (season to taste with all of the ingredients except using extra oil):
3 tablespoons coconut aminos (substitutes: Bragg Liquid Aminos or low sodium soy sauce)
1 tablespoon apple cider vinegar
Juice from 1/2 orange
1 tablespoon sesame oil

Video tutorial:

Steps:

1. First, cut the ends off the zucchini and carrots.
2. Next you’ll need a Julienne peeler or a mandolin to slice the zucchini and carrots to make the veggie pasta.
3. Chop up some garlic and red onion which we will use to sautee our shrimp.
4. First, add 3 tablespoons of coconut aminos. Then, 1 tablespoon of apple cider vinegar. To give it a citrus flavor, squeeze the juice from half an orange.
5. Lastly, add 1 tablespoon of sesame oil. Feel free to add more of any of these ingredients if you want a little extra flavor, except for the oil!
6. Set a nonstick skillet a medium high heat and spray with coconut oil.
7. Toss in garlic and red onion. Cook the onions until they are brown and translucent.
8. Add the shrimp to the skillet and stir quickly with a wooden spoon to make sure that all of the shrimp absorbs the flavor of the garlic and onions.
9. Once the shrimp is about 80% finished, look for just a little bit of pink color, then add the raw veggie pasta. Stir the pasta frequently to make sure that all of the pasta is getting heat from the skillet so they can soften.
10. Once the pasta has softened, then evenly pour the sauce throughout the skillet. You want to make sure that the pasta and shrimp absorb the awesome, light fresh flavor.
11. Cook for about another 3 to 4 minutes and garnish with sesame seeds.

Approximate macros for 1 of 2 servings:

287 calories, 38g protein, 16g carbs, 9g fat, 5g fiber, 10g sugar

About the Author

photo 1 (1)Kevin is a fitness enthusiast out of Dallas, TX. When he saw himself in his friend’s Facebook photo he knew it was time to make a change. He was overweight, felt sluggish and had steadily rising blood pressure. So, he did what many people try to do – he started exercising to try to “out train” a poor diet. He quickly learned through periods of weight cycling that if he was going to accomplish his fitness goals, it would have to be through a steady, healthy diet, complemented by hard work in the gym.

He started studying nutrition and got started cooking! In 2012 Kevin started a small blog to share his meals online in order to build a community around healthy food ideas.

The blog was called Fit Men Cook and it had a simple message and belief system – “Our bodies are built in the kitchen, Sculpted in the gym.”

Kevin firmly believes that healthier food options do not have to be boring. Ever. In fact, they are pretty tasty!

Fit (Wo)Men Cook is the “fit” story of all of us. It is taking your individual success stories and things (in nutrition & fitness) that have worked for you, and sharing those ideas with the masses so we can all grow, improve together. Just everyday people – no matter the fitness level or athletic ability – aiming to live the best life possible through fitness and healthy eating. Are you a Fit (Wo)Men Cook?

You can find Kevin and follow the Fit Men Cook movement online at:

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