Zucchini Noodles with Baked Shrimp & Rainbow Tomatoes

6 Servings


  • 2 pounds of UNCOOKED shrimp
  • 8 medium zucchini – spiraled (use a spiralizing tool which can be easily found on Amazon)
  • 1/4 cup chopped white or yellow onion
  • 1 package of rainbow cherry tomatoes – halved or quartered for larger tomatoes
  • 1/4 cup of finely chopped basil
  • 1/2 a lemon
  • 3 cloves of crushed garlic
  • Avocado oil



  1. Preheat oven to 425.
  2. Peel shrimp (if it needs it).
  3. Line cookie sheet with unbleached parchment paper for easy cleanup.
  4. Lay shrimp on the sheet so they don’t overlap.
  5. Season with 2-3 tbsp of avocado oil, lemon juice from your lemon, and chopped basil
  6. Bake for 15 minutes.

While the shrimp is baking…..

  1. Heat 2 tbsp of avocado oil in a large pan.
  2. Saute chopped onion on med-high heat until lightly transparent (about 2 minutes).
  3. Add garlic and tomatoes. Saute and stir occasionally for 10 minutes.
  4. Add the zucchini noodles and stir occasionally until cooked to your favorite consistency, al dente to soft. (I prefer them soft but Dr. C prefers them al dente).
  5. Optional: add salt and pepper to taste.

** Serve your carbs separately so you can have this for lunch or dinner if you are following Dr. Christianson’s Adrenal Reset Diet Guidelines.
** Add ½ cup of carbs for a lunch serving
** Add ¾ cup of carbs for a dinner serving


Kirin Christianson