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Grilled Shrimp over Zucchini Noodles

Rated as 4.57 out of 5 Stars
9

"A great alternative to pasta!"
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Ingredients

15 m servings 356
Original recipe yields 5 servings

Directions

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  1. Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
  3. Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.
  4. Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.

Nutrition Facts


Per Serving: 356 calories; 28.6 8.1 18.4 138 253 Full nutrition

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Reviews

Read all reviews 11
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

One of the best recipes I have made for hubby who is not allowed bread, rice or pasta. Loved how tasty the zucchini noodles were with this sauce, and just needed to add a pinch of salt and pepp...

Most helpful critical review

I will make this again. Learned how to get the water out of the zucchini before cooking. This time it was to watery, but good still the same.

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One of the best recipes I have made for hubby who is not allowed bread, rice or pasta. Loved how tasty the zucchini noodles were with this sauce, and just needed to add a pinch of salt and pepp...

Loved it. Have made it 3x since finding this recipe. I did add guacamole to the recipe. Awesome.

I only used a half of lemon juice.

the dressing pulls everything together. Fantastic and light summer recipe.

I will make this again. Learned how to get the water out of the zucchini before cooking. This time it was to watery, but good still the same.

I added salt and just used basil leaves (I am not sure if it would have measured the same or less.)

The pesto is really good. I used cooked shrimp because it was on sale. Just heated it up for a couple minutes and tossed with sauce. I'll be making this again often in the summer when the bas...

Love this! I don't have a spiralizer, so I just cut yellow and green zucchini thin. I put in some scallops too and they were AMAZING. Ate it for lunch the next day COLD and it was still awesome!...

Used way more garlic than it calls for!!!! Everything is better with garlic!