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My review
Grilled Shrimp over Zucchini Noodles
Jenna Robinette
"A great alternative to pasta!"
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Ingredients
15 m servings 356 calsOriginal recipe yields 5 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- 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 g fat; 8.1 g carbohydrates; 18.4 g protein; 138 mg cholesterol; 253 mg sodium. Full nutrition
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
10/27/2015
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
1/24/2017
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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10/27/2015
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...
4/14/2018
Loved it. Have made it 3x since finding this recipe. I did add guacamole to the recipe. Awesome.
8/8/2017
the dressing pulls everything together. Fantastic and light summer recipe.
7/31/2017
I added salt and just used basil leaves (I am not sure if it would have measured the same or less.)
1/24/2017
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.
7/18/2016
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...
2/25/2016
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!...
12/8/2015
Used way more garlic than it calls for!!!! Everything is better with garlic!