Bonus Recipes For Pesto Shrimp with Zucchini Noodles

Shrimp Salad Stuffed Tomatoes


You can also use this shrimp salad to stuff halved avocadoes. You can serve hard-boiled egg wedges alongside, for added protein.  


  • 1/4 cup sliced almonds
  • 4 large ripe tomatoes
  • Kosher salt and freshly ground black pepper
  • 1/4 cup full fat mayonnaise
  • Juice of 1/2 lemon
  • 1/2 recipe leftover chilled pesto shrimp, coarsely chopped
  • 1/2 cup chopped English cucumber
  • 2 tablespoons chopped fresh Italian parlsey
  • 4 hard boiled eggs, peeled and cut into wedges (optional)


  1. Preheat oven to 350 degrees.

  2. Spread the nuts on a baking sheet and toast until golden, about 4 minutes. Let cool.

  3. Slice the tops from the tomatoes and scoop out and discard the insides to make tomato “shells.” Season the insides of the tomato shells with salt and pepper and set upside down on paper towels to drain.

  4. In a large bowl, stir together the mayonnaise and lemon juice. Add the shrimp, cucumber, and parsley and toss to coat. Season lightly with salt and pepper (taste first, as the shrimp are already seasoned).

  5. Set the tomatoes on plates and stuff with the shrimp salad. Sprinkle with toasted almonds and serve with egg wedges, if desired.

Approximately 16 grams carbs per serving (1 tomato stuffed with 1/4 of the shrimp mixture)

Greek Salad with Pesto Shrimp


This same Greek salad is good topped with just about any lean, cooked protein you have leftover—chicken, pork or turkey. The simple vinaigrette is an all purpose recipe as well, you can vary the herbs and vinegar and use to dress your favorite salads and vegetables.


  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, crushed and peeled
  • 2 romaine lettuce hearts, washed and chopped
  • 1 large tomato, chopped
  • 1 cup English cucumber, sliced
  • 1 small bell pepper, chopped
  • 1/3 cup pitted kalamata olives (about 12 to 15)
  • 1/2 cup crumbled feta
  • 1/2 recipe leftover pesto shrimp
  • 8 pita chips, crumbled


  1. In a medium bowl, whisk together the vinegar, mustard, oregano, 1/2 teaspoon salt, and pepper to taste. Whisk in the olive oil to make a smooth dressing. Add the crushed garlic clove and let sit about 15 minutes or so while you prepare the salad ingredients.

  2. In a large salad bowl, combine romaine, tomato, cucumber, bell pepper, olives, feta, and shrimp.

  3. Remove and discard the garlic clove and drizzle the dressing over the salad. Season with salt and pepper and toss well.

  4. Mound the salad onto individual salad plates and sprinkle with the pita chips. Serve immediately.