Garlic Basil Shrimp Zoodles – 21 Day Fix Approved

July 13, 2016

When I married my husband I knew he could cook but what I didn’t realize was how much of a good cook he is! I feel spoiled sometimes, he just whips out healthy dinners without any thought.I cant take credit for this meal at all it was all him, so delicious and full of flavor! I hope you enjoy it!!!!


5 medium zucchini
1 Tbsp. olive oil
8 oz. raw medium shrimp, peeled, deveined
6 cloves garlic, crushed
¼ cup prepared pesto (my pesto recipe is here)
4 fresh Italian parsley sprigs, finely chopped
5 fresh basil leaves, finely chopped
Sea salt and ground black pepper (to taste; optional)

1. slice all the zucchini using a spiralizer
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.Pat Dry (remove excess moisture)
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
5. Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
6. Add parsley and basil; toss gently until blended.
7. Season with salt and pepper if desired.
8. Divide zucchini among 4 plates; top evenly with shrimp mixture serve and enjoy!

21 Day Fix Containers per serving

1 Green 1 Red 1/2 Orange


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Healthy Coconut Bang Bang Shrimp – 21 Day Fix Approved

January 27, 2016

I am not much of a seafood person, but i love anything shrimp! This is  one of two recipes I made this past weekend to try out, both came out delicious. My hopes with each new recipe will allow people to see you can eat what you love and it still be healthy! One meal at a time I will do this!!! LOL my 3 year old ate the raw (cooked) shrimp he couldn’t wait for me to even get them finished! I also made a dipping sauce similar to the sauce Bonefish Grill uses for their Bang-Bang Shrimp! Its delicious and was the perfect football sunday food!


What you need –  Serves 4

1 pound peeled, deveined, tail-off, large shrimp (frozen is fine if you thaw)

1/2 cup dry coconut flakes, no added sugar

1/2 cup whole wheat Panko bread crumbs

1 1/2 teaspoon garlic powder 1

1/2 teaspoon onion powder

2 egg whites

2 teaspoon coconut oil

Instructions –

If the shrimp are wet pat dry so the batter sticks

In a mixing bowl, whisk together the egg whites and the coconut oil

In a separate mixing bowl , whisk together coconut flakes, bread crumbs, garlic and onion powder

Drop the shrimp in the egg whites and give them a good stir

Pick them out and place in the coconut /bread crumb mixture

Shake them around until they are coated,  place them individually on a parchment lined cookie sheet

Bake at 350 for no more than 20 minutes, they will be golden brown

serve with the dipping sauce below  and enjoy!!


For Dipping Sauce

  • 3 T  plain greek yogurt
  • 3 T chopped green onion, plus more for garnish
  • 1½ T sweet chili sauce (I used Franks brand)
  • ½-3/4 T Sriracha sauce
  • combine yogurt, onion, sweet chili sauce, and Sriracha in a bowl and stir well.
  • pour into dipping cups and serve alongside the coconut shrimp!

21 Day Fix Containers per serving – 9 Shrimp

1 Red 1 Orange 1/4 Yellow 1/2 Tsp


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Recipe is Adapted from