If you’re looking for a delicious, nutritious meal that’s quick to prepare, this zoodle dish is the perfect choice. Made with spiralized zucchini, rich basil pesto, and tender grilled shrimp, this recipe is both high in protein and packed with fresh Mediterranean flavors.
Whether you’re aiming for a low-carb meal, a gluten-free dinner, or just something satisfying and easy, this dish delivers.
Why You’ll Love This Recipe
This dish is a fantastic alternative to traditional pasta while offering a boost of nutrients and flavor. Zoodles, or zucchini noodles, are an excellent substitute for regular noodles, making the meal lighter and more refreshing.
The pesto adds a rich, herby taste, while the grilled shrimp provides a healthy dose of protein. Together, they create a well-balanced dish that’s perfect for busy weeknights or a quick weekend lunch.
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Some of the top reasons to try this meal include:
- Quick and simple – Ready in just 10 minutes, this is a perfect last-minute meal idea.
- High in protein – Shrimp is a lean protein source that helps keep you full and supports muscle growth.
- Low-carb and gluten-free – Great for those avoiding traditional pasta.
- Rich in flavor – The combination of basil pesto and grilled shrimp makes every bite delicious.
Tips for Making the Best Zoodles
Zucchini noodles, or zoodles, can be a little tricky to get just right. Here are some tips to ensure they turn out perfect every time:
- Don’t overcook them – Sautéing zoodles for just a couple of minutes is enough to soften them while keeping their slight crunch. Overcooking can make them watery.
- Pat them dry – After spiralizing the zucchini, use a paper towel to remove excess moisture. This prevents the dish from becoming soggy.
- Use fresh pesto – Homemade pesto enhances the flavor significantly. If using store-bought, go for one with high-quality ingredients and minimal preservatives.
How to Customize This Dish
One of the best things about this recipe is how easy it is to modify based on your preferences. Here are a few ways to switch it up :
- Add more veggies – Cherry tomatoes, spinach, or roasted red peppers add extra color and nutrients.
- Make it dairy-free – Use a dairy-free pesto or make your own with just basil, garlic, olive oil, and nuts.
- Boost the protein – If you want even more protein, add grilled chicken or toss in some white beans.
- Try different sauces – While pesto is delicious, you can experiment with a garlic butter sauce or a spicy marinara for a new twist.
Serving Suggestions
This dish pairs well with a variety of sides and accompaniments. Here are some ideas to make your meal feel complete:
- A light side salad with arugula, cherry tomatoes, and balsamic dressing.
- Roasted or steamed vegetables for an extra nutrient boost
- A slice of crusty whole-grain bread if you’re not avoiding carbs.
- A glass of crisp white wine or lemon-infused sparkling water for a refreshing touch.
Perfect for Meal Prep
If you’re looking for a quick meal prep option, this recipe works well. While zoodles are best enjoyed fresh, you can prepare the shrimp and pesto in advance to save time.
Simply store the cooked shrimp and pesto separately in airtight containers, then quickly sauté the zoodles when you’re ready to eat.
For best results, avoid storing fully assembled zoodles for too long, as they can release moisture and become soggy. Instead, keep the zucchini spiralized but uncooked until just before serving.
This easy recipe proves that a healthy meal doesn’t have to be complicated. It’s packed with fresh ingredients, loaded with protein, and bursting with Mediterranean flavors.
Easy High-Protein Zoodles with Pesto & Grilled Shrimp
Equipment
- Skillet
- Spiralizer (if not using pre-spiralized zucchini)
- Tongs or spatula
Ingredients
- 2 medium zucchinis spiralized into noodles
- ½ cup basil pesto store-bought or homemade
- 12 large shrimp peeled and deveined
- 1 tbsp olive oil
- Sea salt and black pepper to taste
Instructions
- Cook the shrimp: Heat olive oil in a skillet over medium heat. Season the shrimp with salt and black pepper, then cook for about 2-3 minutes per side until they become opaque and firm. Once done, remove them from the skillet and set them aside.
- Sauté the zucchini noodles: Using the same skillet, add the spiralized zucchini and sauté for 2-3 minutes, just until they start to soften but still have a slight crunch.
- Mix with pesto: Stir in the basil pesto, ensuring the zucchini noodles are evenly coated with the sauce.
- Assemble and serve: Divide the zoodles between two plates, then top with the cooked shrimp. Serve immediately for a fresh and protein-packed meal.
Notes
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.