Pesto Zucchini Noodles with Grilled Shrimp
Craving a light yet satisfying Mediterranean dinner? This Pesto Zucchini Noodles with Grilled Shrimp recipe offers vibrant flavors and comes together quickly. It’s a perfect choice for a fresh, healthy meal that feels gourmet.
Key Ingredients & Substitutions:
- Shrimp: Choose large or jumbo shrimp, peeled and deveined. Chicken or firm tofu can be substituted.
- Zucchini: Fresh zucchini is essential for making “zoodles.” Yellow squash can be used alongside or instead.
- Pesto: Store-bought or homemade pesto works well. Ensure it’s a quality basil pesto.
- Cherry Tomatoes: Adds a burst of sweetness. Sundried tomatoes are a good alternative.
- Parmesan Cheese: Freshly grated is best. Nutritional yeast offers a dairy-free option.
Ingredients:
For the Grilled Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Zucchini Noodles:
- 4 medium zucchini
- 1/2 cup basil pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup freshly grated Parmesan cheese (optional, for serving)
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 4
- Tools: Spiralizer or vegetable peeler, grill or grill pan, large bowl.
Step-by-Step Instructions:
1. Prepare the Shrimp
In a medium bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, salt, and pepper. Make sure each shrimp is evenly coated. This seasoning brings out the best flavors for your Mediterranean dinner.
2. Grill the Shrimp
Preheat your grill or grill pan to medium-high heat. Place the seasoned shrimp on the grill and cook for 2-3 minutes per side, until pink and opaque. Do not overcook, as shrimp cooks very quickly.
3. Make the Zucchini Noodles
Wash and trim the ends of your zucchini. Use a spiralizer to create noodles from the zucchini. If you don’t have a spiralizer, you can use a vegetable peeler to make wide ribbons.
4. Combine Zucchini Noodles and Pesto
In a large bowl, add the zucchini noodles and pesto. Toss gently until the noodles are fully coated with the pesto. You want every strand to be flavorful.
5. Assemble and Serve
Add the grilled shrimp and halved cherry tomatoes to the bowl with the pesto zucchini noodles. Toss everything together lightly. Serve immediately, garnished with fresh Parmesan cheese and basil leaves if you like. Enjoy your delicious Mediterranean dinner recipes!
Variation Ideas:
- Add a squeeze of fresh lemon juice for extra brightness.
- Stir in some toasted pine nuts or chopped walnuts for crunch.
- Include thinly sliced bell peppers or spinach for more vegetables.
- Swap the pesto for a light tomato sauce for a different flavor profile.
Storage Instructions:
Store any leftover Pesto Zucchini Noodles with Grilled Shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, or microwave for 1-2 minutes until warmed through. Be careful not to overcook the zucchini noodles as they can become watery.
Frequently Asked Questions:
Can I make this recipe ahead of time?
You can prepare the shrimp and make the zucchini noodles ahead of time, but combine them with the pesto right before serving to prevent the noodles from becoming soggy.
What if I don’t have a spiralizer?
You can use a vegetable peeler to create wide, thin ribbons of zucchini. You can also buy pre-made zucchini noodles at many grocery stores.
Is this recipe suitable for a low-carb diet?
Yes, this Pesto Zucchini Noodles with Grilled Shrimp recipe is naturally low in carbohydrates, making it an excellent choice for a low-carb Mediterranean dinner.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Be sure to thaw them completely and pat them dry before seasoning and grilling.
How do I prevent the zucchini noodles from getting watery?
To reduce excess moisture, you can lightly salt the zucchini noodles and let them sit for 10-15 minutes, then pat them dry with paper towels before tossing with pesto.
What kind of pesto should I use?
A classic basil pesto works best for this recipe. You can use store-bought for convenience or homemade if you prefer.
