Shrimp Zucchini Noodles with Basil-Avocado Pesto
Nutritional Information
Light, bright zucchini noodles tossed with a creamy basil-avocado pesto and seared shrimp—all whole foods and keto-friendly.
This recipe is originally for 2 servings. How many are you cooking for today?
- 8 ozs raw shrimp, peeled and deveined
- 2 mediums zucchinis, spiralized
- 1 cup fresh basil leaves, packed
- 1 small ripe avocado
- 2 tablespoons pine nuts
- 1 clove garlic
- To taste sea salt and black pepper
- 1 teaspoon fresh lemon juice
Lightly pulse basil, avocado, pine nuts, garlic and lemon juice in a mortar and pestle or small blender until a coarse pesto forms; season to taste.
Sear shrimp in a hot skillet (use residual moisture or their natural juices; no added oil) 1–2 minutes per side until opaque.
Briefly sauté zucchini noodles in the same pan 1–2 minutes until just warmed.
Toss noodles with avocado-basil pesto and top with seared shrimp. Serve immediately.
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