Spicy Shrimp With Basil Lime Pesto Zoodles
- Prep Time: 10 mins
- Cook Time: 4 mins
- Total Time: 14 mins
- Yield: 1 1x
- Category: Dinner
- Cuisine: Seafood, Gluten Free, Low Carb
Ingredients
Scale
- For the Shrimp:
- 10 medium Shrimp peeled and deveined
- 1 Tbs EVOO (extra virgin olive oil)
- 1 tsp Chili Powder
- 1/4 tsp Garlic Powder
- For the Pesto:
- 1 medium Zucchini
- 15 Basil leaves
- 1 clove Garlic
- 1 Tbs fresh Lime Juice (about 1/2 a lime)
- 2 Tbs grated Parmesan
- 1/4 cup sliced Almonds
- 1/4 tsp Sea Salt
- 1/4 cup EVOO (extra virgin olive oil)
Instructions
- If you bought frozen Shrimp, thaw first. Place Shrimp in a small bowl and cover with cold water. Change the water every 10 minutes until thawed (about 20 minutes total).
- Start by making the Pesto.
- In a food processor or high speed blender add Basil, Garlic, Lime Juice, Parmesan, Almonds, Salt, and EVOO.
- Pulse about 30 seconds scraping down the sides in between so it turns into a paste like consistency.
- Set the Pesto aside.
- Trim ends of Zucchini and on the Inspiralized spiralizer use blade D to spiralize (if you’re using a different brand, use the blade that will give you thin noodles).
- Add the Zucchini to a large bowl and set aside.
- In a large frying pan add 1 Tbs EVOO, Shrimp, and sprinkle Chili Powder and Garlic Powder over it.
- Heat on med-high heat, sauté for about 3-4 minutes until Shrimp is cooked all the way through.
- Mix the Pesto into the Zucchini and stir well coating all of the zoodles.
- Top with Shrimp.
- Enjoy!
- Note: serve this right away, the longer the Pesto sits on the Zucchini the more watery it will get. I prefer to keep my Zucchini noodles cold because I like them crunchier. If you prefer, you can heat them up in a skillet with some olive oil for a few minutes as well.
