Zucchini Noodles with Basil Pesto and Grilled Shrimp
This vibrant and flavorful dish combines tender grilled shrimp with fresh zucchini noodles coated in a rich, aromatic basil pesto. A light yet satisfying keto lunch, it’s perfect for a midweek energy boost. With simple ingredients like spiralized zucchini, fresh pesto, and perfectly grilled shrimp, this meal is packed with healthy fats, low in carbs, and bursting with Mediterranean-inspired flavor.
Equipment
- Spiralizer For turning fresh zucchini into zoodles
- Cutting Board To prepare zucchini and shrimp
- Chef’s Knife For slicing zucchini and deveining shrimp, if needed
- Mixing Bowl For tossing the shrimp with olive oil and seasoning
- Tongs For handling shrimp while grilling or sautéing
- Grill Pan or Skillet For cooking the shrimp evenly
- Large Skillet For sautéing the zucchini noodles
- Measuring Spoons To measure pesto and seasonings accurately
Ingredients
Proteins
- 1 lb Shrimp Raw, peeled and deveined
Vegetables
- 4 medium Zucchini Spiralized into noodles
Sauce
- 1/2 cup Basil Pesto Store-bought or homemade
Fats and Oils
- 2 tbsp Olive Oil Divided, for grilling shrimp and sautéing zoodles
Seasonings
- 1/2 tsp Garlic Powder For seasoning the shrimp
- 1/2 tsp Salt Divided, adjust to taste
- 1/4 tsp Black Pepper Freshly ground, for a touch of spice
Optional Garnishes
- 2 tbsp Parmesan Cheese Grated, for extra richness
- 1 tbsp Pine Nuts Toasted, for added texture
Instructions
Preparation
- Rinse 1lb shrimp under cold water and pat them dry with a paper towel.
- In a mixing bowl, toss the shrimp with 1tbsp olive oil, 1/2tsp garlic powder, 1/4tsp salt, and 1/4tsp black pepper to coat evenly.
- Spiralize 4medium zucchini into noodles using a spiralizer, or use pre-spiralized zoodles.
Cooking the Shrimp
- Heat a grill pan or skillet over medium-high heat and add the seasoned shrimp in a single layer.
- Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
Cooking the Zoodles
- In a large skillet, heat 1tbsp olive oil over medium heat.
- Add the spiralized zucchini noodles and sauté for 2-3 minutes, or until they are just tender but not mushy. Sprinkle with 1/4tsp salt and toss to combine.
Combining the Dish
- Reduce the heat to low and add 1/2cup basil pesto to the skillet with the zoodles.
- Toss the zoodles in the pesto until evenly coated, about 1 minute.
- Gently place the cooked shrimp on top of the zoodles and toss lightly to combine, or arrange them on top for presentation.
Serving
- Divide the pesto-coated zoodles and shrimp evenly among 4 plates or bowls.
- Garnish with 2tbsp grated Parmesan cheese and 1tbsp toasted pine nuts, if desired. Serve immediately.
Notes
Zucchini Noodles with Basil Pesto and Grilled Shrimp is the perfect blend of fresh, light flavors and satisfying textures. This dish brings together tender shrimp, vibrant zucchini noodles, and a rich, aromatic pesto sauce to create a meal that’s as nutritious as it is delicious. It’s a quick and easy lunch option that aligns perfectly with keto and whole foods principles.
Pro Tip: For an extra burst of flavor, squeeze fresh lemon juice over the finished dish before serving. If you’re making homemade pesto, use fresh basil leaves, high-quality olive oil, and toasted pine nuts for the best results.
Fun Fact: Did you know zucchini noodles, affectionately known as "zoodles," became a popular low-carb pasta alternative in the mid-2010s? Since then, they’ve become a staple in keto kitchens worldwide, celebrated for their versatility and ability to soak up flavors like a pro.
Nutrition
Serving: 300gCalories: 280kcalCarbohydrates: 6gProtein: 26gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 180mgSodium: 520mgPotassium: 670mgFiber: 2gSugar: 3gVitamin A: 850IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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