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Zucchini Noodles with Pesto and Grilled Shrimp

average rating is 3 out of 5, based on 150 votes

  • Pair with a side of arugula salad with lemon vinaigrette.

  • Serve with roasted cherry tomatoes for extra flavor.

  • Add a sprinkle of hemp seeds for additional protein and healthy fats.

Serves

2

Prep Time

N/A

Total Time

N/A

Calories

290

Protein

32

Fat

11

Carbs

9

Tags: 

low carb keto pasta shrimp recipes healthy dinner diabetic-friendly meals zucchini noodles weight loss recipes high protein gluten free paleo pasta clean eating

Ingredients

For the Pesto (Lighter Version):

  • 1 cup fresh basil leaves (Organic preferred)

  • ½ cup fresh parsley (Organic preferred)

  • 1 tbsp raw walnuts or almonds (Unsalted)

  • 2 tbsp nutritional yeast or grated Pecorino Romano (Optional, for a cheesy flavor)

  • 1 clove garlic, minced (Organic preferred)

  • 1 tbsp fresh lemon juice

  • 1 tbsp extra virgin olive oil (Cold-pressed)

  • ¼ cup low-sodium vegetable broth or water

  • ¼ tsp sea salt

  • ¼ tsp black pepper

For the Zucchini Noodles & Shrimp:

  • 12 oz wild-caught shrimp, peeled and deveined (Fresh or frozen, avoid farmed)

  • 2 medium zucchini, spiralized into noodles (Organic preferred)

  • 1 tbsp avocado oil (High-quality cold-pressed)

  • ½ tsp smoked paprika

  • ¼ tsp sea salt

  • ¼ tsp black pepper

  • 1 tbsp fresh lemon juice

Directions

Make the Pesto:

  1. In a food processor or blender, add basil, parsley, walnuts, nutritional yeast (or Pecorino Romano), garlic, lemon juice, salt, and pepper.

  2. Pulse a few times to combine, then slowly drizzle in olive oil and vegetable broth (or water) while blending. Process until smooth. Set aside.

Prepare the Shrimp:

  1. Preheat a grill pan or skillet over medium-high heat.

  2. Pat shrimp dry with a paper towel and season with salt, black pepper, smoked paprika, and lemon juice.

  3. Heat 1 tbsp avocado oil in the pan and cook shrimp for 1-2 minutes per side until pink and opaque. Remove from heat.

Assemble the Dish:

  1. In the same pan, lightly toss zucchini noodles for 1-2 minutes to warm them slightly (do not overcook).

  2. Remove from heat and toss with the light pesto sauce until evenly coated.

  3. Top with grilled shrimp and garnish with additional parsley or lemon zest if desired.

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average rating is 3 out of 5, based on 150 votes, recipe ratings

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