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Grilled Shrimp over Zucchini Noodles

Rated as 4.57 out of 5 Stars
8

"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 17
  1. 23 Ratings

  2.  
    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.

This was really easy to make and was awesome. I cheated a little and bought the Zuchs already spegettitfied

It was really good, next time I make it I have to remember to squeeze the water out so it comes out much less watery

Delicious!! I love the dressing with the fresh basil and lemon zest. Only thing is that the prep work for everything took me quite a while so I would set aside 45 min to cook this :)

I have to admit I 'over-toasted' the nuts, so my entire sauce went down the drain. I used some citrus dressing I had in my refrigerator and so the concept was similar. It was really yummy. I...