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Zucchini Noodles with Pesto and Grilled Shrimp Recipe

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This easy zucchini noodle recipe with homemade pesto and grilled shrimp is a fresh, healthy, and low-carb meal perfect for a quick weeknight dinner. Packed with flavor, ready in 30 minutes, and great for those on a keto diet.

Ingredients

Scale

For the Zucchini Noodles:

  • 3 medium zucchinis, spiralized
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Pesto:

  • 2 cups fresh basil leaves
  • ¼ cup pine nuts (or walnuts)
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic
  • ½ cup olive oil
  • Juice of ½ lemon
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Grilled Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ lemon

Instructions

  1. Prepare the zucchini noodles: Spiralize the zucchinis and pat them dry with paper towels. Heat olive oil in a pan over medium heat, sauté the noodles for 2-3 minutes until just tender, then set aside.
  2. Make the pesto: Toast the pine nuts in a dry pan for 2 minutes, then blend them with basil, Parmesan, garlic, lemon juice, salt, and pepper in a food processor. Slowly drizzle in olive oil until smooth.
  3. Marinate and grill the shrimp: Toss shrimp with olive oil, garlic powder, smoked paprika, salt, pepper, and lemon juice. Grill over medium-high heat for 2 minutes per side until pink and opaque.
  4. Assemble the dish: Toss the zucchini noodles with pesto, top with grilled shrimp, and garnish with extra Parmesan and basil.

Notes

  • Don’t overcook the zucchini noodles—they should be slightly firm.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • You can swap pine nuts for walnuts, almonds, or sunflower seeds in the pesto.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-zucchini-noodles-with-pesto-and-grilled-shrimp/