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Grilled Shrimp with Zucchini Noodles and Pesto

446 kcal · 16 g protein · 15 minutes · 1 servings

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Grilled Shrimp with Zucchini Noodles and Pesto

A light and flavorful dish featuring juicy grilled shrimp served over fresh zucchini noodles tossed in aromatic basil pesto. This healthy meal is perfect for a quick lunch or dinner, combining vibrant flavors and nutritious ingredients.

446 kcal 16 g protein 15 minutes

Ingredients

  • Shrimp 5 oz
  • Zucchini noodles (spiralized) 2 cups
  • Basil pesto 2 tbsp
  • Olive oil 1 tsp

Method

  1. Prepare the shrimp. If your shrimp are frozen, thaw them completely by placing them in a bowl of cold water for about 10 minutes. Once thawed, pat them dry with paper towels to remove excess moisture. This helps them grill evenly and get a nice sear.
    Tip: Dry shrimp will brown better on the grill.
  2. Preheat the grill or grill pan. Heat your grill or grill pan over medium-high heat for about 5 minutes. You want it hot enough so the shrimp cook quickly and develop grill marks without sticking.
    Tip: Lightly oil the grill grates or pan to prevent sticking.
  3. Grill the shrimp. Brush the shrimp lightly with olive oil to prevent sticking. Place them on the hot grill and cook for about 2-3 minutes on each side until they turn pink and opaque. Avoid overcooking as shrimp become rubbery.
    Tip: Shrimp cook very fast; watch closely!
  4. Prepare zucchini noodles. While shrimp are grilling, place the zucchini noodles in a colander and sprinkle a pinch of salt over them. Let them sit for 5 minutes to draw out excess moisture, then gently squeeze the noodles with your hands or a clean kitchen towel to remove water. This prevents sogginess.
    Tip: Removing moisture keeps the noodles firm and fresh.
  5. Combine zucchini noodles with pesto. In a bowl, toss the zucchini noodles with the basil pesto until they are evenly coated. The pesto adds flavor and a lovely aroma to the noodles.
    Tip: Use a gentle tossing motion to avoid breaking the noodles.
  6. Plate and serve. Place the pesto-coated zucchini noodles on a plate, then arrange the grilled shrimp on top. Drizzle with a little extra olive oil if desired and serve immediately while warm.
    Tip: Serve promptly to enjoy the best texture.

Pro tips

  • To spiralize zucchini, use a spiralizer or a vegetable peeler to create thin ribbons.
  • If you don't have a grill, you can cook the shrimp in a hot skillet on the stovetop.