Sweet Potato Noodles with Mustard Pesto Shrimp - Koops Mustard

Sweet Potato Noodles with Mustard Pesto Shrimp


Mustard Pesto:

1/2 cup packed fresh basil

1/4 cup olive oil

2 tbsp toasted pine nuts

1 clove garlic

1/4 tsp each salt and pepper

2 tbsp Koops Organic Stone Ground Mustard


Sweet Potato Noodles with Shrimp:

2 tbsp olive oil

3 cloves garlic, minced

1 lb large peeled deveined shrimp, tails removed

1/2 tsp each salt and pepper

2 lb sweet potatoes, peeled and spiralized (about 8 cups)

2 tbsp lemon juice

2 tsp lemon zest

1/3 cup shaved Parmesan cheese

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

total time


  1. Mustard Pesto: In small food processer or blender, purée basil, oil, pine nuts, garlic, salt and pepper until coarsely ground. Stir in mustard; set aside.
  2. Sweet Potato Noodles with Shrimp: In large skillet, heat oil over medium heat; cook garlic for 30 to 60 seconds or until fragrant. Stir in shrimp, salt and pepper. Cook for 3 to 4 minutes or until shrimp are just cooked through. Transfer to plate.
  3. Add spiralized sweet potatoes to skillet; cook for 2 to 3 minutes or until slightly softened. Stir in Mustard Pesto; cook for 1 to 2 minutes or until sweet potatoes are tender and well coated. Add shrimp and lemon juice; toss well.
  4. Transfer noodles and shrimp to serving platter. Garnish with lemon zest and Parmesan cheese.



  • Substitute walnuts or hazelnuts for pine nuts if desired.
  • For faster preparation, use store-bought spiralized vegetable noodles.




With gluten-free sweet potatoes and zesty mustard-basil pesto, this spiralized veggie and shrimp dish makes a nutritious dinner that the whole family will love. (Serves: 4)

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