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Shrimp and Avocado Pesto

Thrive Carolinas / In The Kitchen  / Shrimp and Avocado Pesto

Shrimp and Avocado Pesto

Avocado Pesto


  • 1 ripe avocado
  • 1 cup packed fresh basil
  • 1⁄4 cup salted or unsalted pistachios or walnuts (adjust by adding no salt if using salted)
  • 2 T lemon juice
  • 1⁄4 t pepper
  • 3 garlic cloves
  • 1⁄4 to 1/3 cup extra virgin olive oil


  1. Combine all ingredients in a food processor and blend to a paste. Add additional olive oil or filtered water
    to achieve a smooth sauce.
  2. Toss 2-3 tablespoons of the pesto with cooked pasta, vegetable noodles, or quinoa, and top with protein and roasted vegetables.
  3. Toss 2 tablespoons of pesto with cut-up vegetables and roast at 425 degrees for 20-25 minutes.
  4. Toss 2-3 tablespoons of pesto with cut-up chicken, tofu or shrimp, vegetables, and sweet potatoes. Place on a parchment-lined cookie sheet and bake at 425 degrees for 25-30 minutes.

Pan-Roasted Shrimp


  • 1 lb shrimp, peeled 1⁄4 cup dry white wine, good quality
  • 4 large garlic cloves 2 T chopped fresh leaf parsley
  • Pinch red pepper flakes
  • Peel shrimp and remove veins. Cut a deep butterfly into each shrimp so they can be opened like a book.


  1. Rinse shrimp thoroughly and place on a towel to dry.
  2. In a large skillet, warm oil and add garlic and red pepper flakes and cook until softened but not browned.
  3. Add shrimp and cook until opaque – turning once. (about 2 minutes) Add wine and allow alcohol to evaporate ( approximately 30 seconds).
  4. Remove from heat and top with pepper and parsley. Serve immediately
Thrive Carolinas

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