Carrot Spirals with Cashew Kale Pesto & Shrimp

by Kirsten on March 25, 2018 · 3 comments

in Main Dishes, Metabolism Revolution, Seafood, Special Diets


In case you are in need of a quick and healthy lunch or dinner option, you have arrived. Carrot Spirals with Cashew Kale Pesto & Shrimp are a very tasty dish. It is light and fresh but very filling. 

You could substitute zucchini for the carrots and omit the shrimp for a lovely vegan meal.

I would recommend making your pesto from scratch, but you could also use a store bought pesto in a pinch. I personally enjoy Trader Joe’s vegan kale pesto.

Carrot Spirals with Cashew Kale Pesto
5.0 from 2 reviews
Prep time:
Cook time:
Total time:
Serves: 5
  • Pesto:
  • 1½ cups (110 g) organic kale, leaves stems removed
  • ½ cup organic basil, fresh ( about 20 leaves)
  • 2 cloves garlic
  • ½ cup (120 ml) organic avocado oil
  • 3 Tbsp. (45 ml) organic lemon juice, fresh
  • ¼ cup (30 g) organic cashews, raw
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • Carrots: (for one portion of vegetables on Metabolism Revolution Diet)
  • 2 cups (250 g) organic carrots = 8.8 ounces in weight, carrots, spiralized
  • water
  • Shrimp:
  • 2.5 ounces (71 g) wild-caught shrimp, cooked (= 4 ounces, raw)
  1. Place all the pesto ingredients into a smaller food processor.
  2. Pulse until all ingredients are well combined and you have a smooth paste. Set aside.
  3. Steam spiralized carrots with a little bit of water in a medium-sized pot until "al dente".
  4. Heat the shrimp.
  5. Serve spiralized carrots with ⅕ of the pesto, about 2 Tbsp. 2 tsp. (40 ml) of cashew kale pesto sauce and shrimp.*
* For MR:
⅕ of the pesto recipe, about 2 Tbsp. 2tsp. (40 ml) Cashew Kale Pesto = 1 HF
2 cups (250 g) Carrots Spirals = 1 V
2.5 ounces (71 g) cooked shrimp (4 ounces raw) = 1 P
The whole cashew kale pesto recipe yields 5 servings.

This recipe for Carrot Spirals with Cashew Kale Pesto & Shrimp can be used with the diet Metabolism Revolution.  Plan B: 1/5 of the pesto recipe, about 2 Tbsp. 2tsp. (40 ml) Cashew Kale Pesto = 1 HF, 2 cups (250 g ) Spiralized Carrots = 1 V, 2.5 ounces (71 g) cooked shrimp (4 ounces, raw) = 1 P.

In case you are in search for a good spiralizer. I own the OXO spiralizer and really like it.

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Kirsten March 26, 2018 at 1:29 pm

Hi Caterina,
So nice to hear from you!
I am sorry that your husband was so sick but happy to hear that he recovered. That must have been very scary for all of you. Yes, our diet plays a big part in our health. My daughter is vegan, too. It is an interesting world of cooking to discover.
Where was I? Well, life got busy and my blog put on the back burner. I started new eating plan several weeks ago which inspired me to collect the recipes on my blog to share. They are all healthy and mostly plant-based (or can be accommodated).
Hopefully, you will find a few new ideas for your menu planning.
Thanks for pointing out my mistake. Fixed it!
Wonderful to hear from you, Caterina.

Caterina B March 27, 2018 at 12:39 pm

Oh, thank you for being so sweet about my snippy Grammar Queen remark, Kirsten! That sentence does make much more sense now that you have changed it.
Yes, I am very lucky that I didn’t become a widow on one of those dark Winter nights in December, 2015. We have chickens (we don’t eat the eggs anymore but give them to our neighbors) and hubby could very well have gone out to shut the chickenhouse door and simply fallen over, dead, from cardiac arrest. I shudder to think what life would be like now, for me alone, selfishly. That blocked artery is called “The Widowmaker.” When it blows, it stops the heart cold. No coming back with CPR or anything, they say. So, needless to say, we are absolutely committed to eating the plant based way. We read the book by Dr. Michael Greger, “How Not to Die,” and that pretty much started us on our way. I highly recommend it. He also has a blog called “Nutrition” I have several of your recipes from a few years ago printed and in my notebook. I can substitute flaxseed “egg” for real eggs in any recipe so I still bake deserts. Every recipe I have tried using the ground flaxseed usually comes out just fine. Vegan “butter,” too, of course, although we should not eat much of it. I still crave your German soup with ground elk and cabbage, but have not made it for a while. Was the name “Krautimkopf” or something like that? I could make it once in a while since we do sometimes “cheat” and eat the elk that my hubby got just two weeks before he realized the symptoms he was having were serious and had a stent on New Year’s Eve, 2015. All the major health problems we have here in the US could be reversed and/or avoided with a better, plant based diet, we sincerely believe.

Caterina B March 26, 2018 at 10:14 am

Hi Kirsten! Where have you been for so long? Have I simply not received your emails for months and months or were you not posting?
I appreciate that you give a vegan option for some of your recipes. My husband and I and our adult daughter been eating “plant based” for the last two years. That is because he ALMOST had a cardiac arrest in late December, 2015. Fortunately he went right to the doctor after having symptoms and was sent to the hospital where he received a stent in an artery that was 95% blocked. I am grateful that his life was saved.
I have a question about the recipe. You say one could “substitute the carrots FOR zucchini.” But the recipe already IS for CARROT spirals, not zucchini. I think you mean “substitute zucchini for the carrots,” don’t you? I have noticed that lots of people misuse that term, putting it backwards. I am going to show this recipe to my daughter who likes to make most of our dinners and is studying nutrition. She has become very adamant about vitamins and minerals, and not eating animal products. She will like this recipe, too, but without the shrimp, of course. Thanks!

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