GutRx Pesto Shrimp With Quinoa And Carrots
- Servings -
- My Notes -
INGREDIENTS
- 1 cup Quinoa - light tan version
- 0.13 cup Walnuts - toasted
- 1.5 cup Fresh Basil Leaves
- 0.25 cup Green Onion - green part only
- 0.25 cup Olive Oil
- 0.5 teaspoon Sea Salt
- 0.5 teaspoon Freshly Ground Pepper
- 1 Lemon - juiced
- 2 pound Shrimp - deshelled
- 2 tablespoon Coconut Oil
- 12 medium Carrots - washed sliced
INSTRUCTIONS
- To make the quinoa… cook quinoa according to package instructions.
- To make the pesto… Blend walnuts, basil, green onion, olive oil, pinch of sea salt, pepper and ¼ lemon juiced in a food processor or blender. Taste and adjust flavor with more salt, pepper and lemon, as needed.
- To make the shrimp… heat a large skillet on medium high with coconut oil. You can cook the shrimp and the carrots in the same skillet (shrimp on one side and the carrots on the other).
- Season shrimp with 1/8 teaspoon of salt, and sauté in coconut oil for about 3 minutes; cooked but still tender. Stir in 3 Tablespoon of the Basil Walnut Pesto and cook for an additional 2-3 minutes. Remove the shrimp from heat, and stir in an additional 1 Tablespoon of pesto. Serve with fresh squeezed lemon juice and garnish with fresh basil leaves.
- Sauté carrots in coconut oil until tender. Season with salt and pepper to taste.
NOTES
We recommend using only the light tan version of quinoa (the red, black and multicolor quinoa are harder to digest). To improve the digestibility of the quinoa, consider adding 50-100% more water and cooking an additional 20 minutes (until all the water is absorbed).
You may replace the walnuts with pine nuts or macadamia nuts, or you may omit the nuts altogether.
You may replace the walnuts with pine nuts or macadamia nuts, or you may omit the nuts altogether.
You may replace the walnuts with pine nuts or macadamia nuts, or you may omit the nuts altogether.
You may replace the walnuts with pine nuts or macadamia nuts, or you may omit the nuts altogether.
