Healthy Zucchini Noodles With Pesto and Shrimp

This article has links to products we may make commission from.

Use a spiralizer to create these light zucchini noodles, then toss with sauce for zucchini noodles with pesto and shrimp, an easy low-carb meal.

» You might try this Keto Greek Salad and these 15 Delicious Keto Shrimp Recipes.

Zucchini Noodles with Pesto & Shrimp

When I got my spiralizer, I spent a few days experimenting with all the vegetables I could spiralize, but I settled quickly into making mostly zucchini spirals.

They are so versatile in a low-carb diet. Their neutral flavor make them great for topping with various sauces, like pesto and tomato sauce.

»For more pasta alternatives try The Best Low Carb Keto-Friendly Pasta Noodle Alternatives.

Ingredients You’ll Need

  • Olive oil – Olive oil is widely used for is healthy fats. It adds flavor and richness to any dish. Since it is just used for sautéing in this recipe you could substitute another oil.
  • Shrimp – The main ingredient for this dish is shrimp. Shrimp is available in both fresh and frozen, and in many different sizes. I always try to go for jumbo shrimp or 16/20 size that is substantial, but you can use smaller shrimp if you need to. If you are using fresh shrimp, make sure to peel and devein/clean them first.
  • Zucchini – This takes one good sized zucchini or 2 smaller ones.
  • Pesto – You can use store bought pesto or try making it at home with this recipe.
  • Parmigiano cheese
  • Salt and ground black pepper – To taste.

Equipment You’ll Need

  • Spiralizer – You can use any type of spiralizer you have at home. I use the handheld one from OXO, which is small and convenient to store in my small kitchen. They also have a full-sized version that sits on the countertop and does most of the work for you. It’s brilliant.

PRO TIP: The OXO handheld spiralizer comes with either one, two or three blades. I always recommend the one with 3 blades, because it’s can be used in so many ways.

How to Make Zucchini Noodles

When summer comes around, and there’s a plethora of both zucchini and basil, I can’t resist making this pesto zoodle recipe.

These fun and bouncy “noodles” are so easy to make. All that’s needed is to cut off the top and bottom of the zucchini and then attach it to the cutting prongs and twist.

Out pops these beautiful noodles that can be used in so many different ways.

Zucchini Noodles

On another note, “zoodles” are best when they’re flash cooked. If you cook them too long, they get very watery and ruin the sauce. To avoid soggy noodles, I prefer to toss them in a frying pan for 2-3 minutes on medium heat. This warms them through and softens them without turning them to mush.

If you’re combining them with a sauce, like we are in this recipe, you can cook them for 2-3 minutes in the pan, then add the sauce and just toss to coat the noodles before serving. You’ll see the full preparation method below.

Assembling Zucchini Noodles With Pesto and Shrimp

I always make my own pesto, because it’s so easy to make at home and I think it tastes better fresh than you could get at the store.

However, you can choose either way. If you want to make your own, here’s a great recipe to follow. All you need is basil, pine nuts, Parmigiano cheese, olive oil and garlic.

Zucchini Noodles with Pesto & Shrimp

For the shrimp, heat a skillet over medium heat, add about 1/2 tbsp of olive oil. Season the shrimp with salt and pepper, then put them in the skillet. They need just about 2 minutes per side, until they’re no longer opaque.

Remove the shrimp from the skillet. Pour in another 1/2 tbsp of olive oil. Then add the zucchini noodles to the skillet. Let them cook for 2 minutes, tossing them so they cook evenly.

Add the pesto to the skillet and toss to combine with the noodles. Then add the shrimp in and toss again.

It will only take about 1-2 minutes to heat the noodle and sauce in the skillet. The noodles will continue to cook once removed from the pan, so don’t leave it on the heat for longer than 2 minutes.

Zucchini Noodles with Shrimp & Pesto

Serve with freshly grated Parmesan cheese.

It’s a great dish to make up for lunch when you don’t have a lot of time. And it’s quite low in carbs, with just 5 net grams per serving.

Frequently Asked Questions

Why do my zucchini noodles get watery?

You might be cooking them too long. If you cook them too long, they get very watery and ruin the sauce. To avoid soggy noodles, I prefer to toss them in a frying pan for 2-3 minutes on medium heat. This warms them through and softens them without turning them to mush.

I don’t like zucchini noodles, what can I have instead?

Zucchini noodles aren’t for everyone. If you find that you don’t care for them try adding the pesto and shrimp to cauliflower rice, steamed veggies or Miracle Noodles. There are a bunch of great alternatives to help you keep the carbs down.

Tips and Notes

  • Since the shrimp cook so quickly, you’ll want to have all of your ingredients at the ready before you start the process. Set everything out and be ready to pour it into the pan, so the shrimp don’t over cook.
  • Wild-caught shrimp is the always the way to go with shrimp. Skip the farmed stuff. You’ll also find that this recipe is best when you use large shrimp (16/20 size) or prawns – not the smaller shrimp.
  • You can use store-bought zoodles, or any other type of vegetables that is easy to spiralize, like carrots or celeriac.
  • You can leave out the shrimp, or replace it with any other type of protein, like chicken, sausage or tofu.
  • You can microwave the pesto zoodles rather than cooking them in the frying pan. It takes just one minute on high, stopping at 30 seconds to stir.

More Recipes from Delightfully Low Carb

Like this post? Be sure to save it on your Pinterest board for later! Click to follow our Pinterest boards so you can find all our recipes!

Zucchini Noodles with Shrimp & Pesto

Zucchini Noodles with Pesto and Shrimp

Use a spiralizer to create these light zucchini noodles, then toss with homemade pesto and shrimp for a light and easy summer meal.
5 from 14 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Shrimp, Zucchini Noodles
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Servings: 2 servings
Calories: 293kcal
Author: Laura

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces shrimp peeled and deveined
  • 1 zucchini
  • 1/4 cup prepared pesto
  • 1 tablespoon Parmigiano cheese grated
  • Salt and pepper to taste

Instructions

  • Add the oil to a frying pan over medium heat. Saute the shrimp for 2-3 minutes on each side, until no longer translucent. Remove from the pan and set aside.
  • Spiralize the zucchini and add it to the frying pan.
  • Add the pesto and toss to coat.
  • Heat the pesto zoodles for 2 minutes, stirring occasionally.
  • Remove from the heat and divide the zoodles onto plates. Sprinkle with the grated cheese, salt and pepper and serve.

Notes

  • You can use store-bought zoodles, or any other type of vegetables that is easy to spiralize, like carrots or celeriac.
  • You can leave out the shrimp, or replace it with any other type of protein, like chicken, sausage or tofu.
  • You can microwave the pesto zoodles rather than cooking them in the frying pan. It takes just one minute on high, stopping at 30 seconds to stir.

Nutrition

Calories: 293kcal | Carbohydrates: 6g | Protein: 21g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 218mg | Sodium: 999mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 821IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Other Low-Carb/Keto Shrimp Recipes To Try

Click for Even More Shrimp Recipes

Read More About a Low-Carb Lifestyle

Like this post? Pin it to Pinterest for later!

Zucchini Noodles with Pesto & Shrimp
Healthy Zucchini Noodles With Pesto and Shrimp

3 thoughts on “Healthy Zucchini Noodles With Pesto and Shrimp

  1. Lizet Bowen says:

    5 stars
    This is so simple, yet delicious! My picky boys didn’t complain at all, and they even had second.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating