Antioxidants are powerful compounds that help protect your body from oxidative stress—a process tied to inflammation, aging, and many chronic conditions. Every day, your body encounters free radicals from stress, pollution, intense training, and even normal metabolism. When left unchecked, they can damage cells and slow recovery.

By adding antioxidant-rich foods to your routine, you support your immune system, boost cellular repair, enhance skin health, and improve overall vitality. These foods are naturally packed with vitamins, minerals, and phytonutrients that help your body function at its best.

Whether you’re looking to improve performance, increase longevity, or simply feel better day-to-day, prioritizing antioxidants is a simple, sustainable habit with big benefits.

Try the recipe below to for an easy and delicious way to boost the benefits of antioxidants in your diet!

Zucchini Noodles with Avocado Pesto & Shrimp

Using spiralized zucchini in place of traditional noodles makes this zesty pesto dish a quick, low-carb dinner packed with nutrients. Zucchini and fresh basil bring antioxidants like vitamin C and beta-carotene, which help fight inflammation and support immune health. The creamy avocado pesto adds heart-healthy fats and vitamin E—another powerful antioxidant—while olive oil boosts anti-inflammatory benefits. Cajun-seasoned shrimp provides a spicy, protein-rich topping that pairs perfectly with the smooth, vibrant pesto sauce.

Prep Time: 35 mins | Total Time: 35 mins | Servings: 4

eatingwell.com

INGREDIENTS

DIRECTIONS

STEP 1: Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

STEP 2: Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.

STEP 3: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

STEP 4: Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

Nutrition Facts

Servings Per Recipe 4, Serving Size 1 3/4 cups each, Calories 446, Total Carbohydrate 16g, Dietary Fiber 7g, Total Sugars 7g, Protein 26g, Total Fat 33g, Saturated Fat 5g, Cholesterol 159mg, Vitamin A 1144IU, Vitamin C 55mg, Folate 112mcg, Sodium 713mg, Calcium 141mg, Iron 2mg, Magnesium 110mg, Potassium 1271mg