Zucchini Noodles with Garlic Shrimp and Walnut Basil Pesto
Nutritional Information
Light zucchini ribbons tossed with sautéed shrimp and a no-oil walnut-basil pesto made from whole walnuts and fresh basil — a satisfying keto lunch with minimal processed ingredients.
This recipe is originally for 2 servings. How many are you cooking for today?
- 3 mediums zucchini, spiralized
- 12 larges shrimp, peeled and deveined
- 1 cup raw walnuts
- 1 cup fresh basil leaves, packed
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 pinch sea salt (optional)
In a mortar and pestle or small food-prep bowl, pound or mash walnuts, basil and garlic with lemon juice to form a coarse pesto. (If needed, add a tablespoon of water to reach spreading/tossing consistency.)
Pat shrimp dry. In a hot skillet, sear shrimp 1–2 minutes per side until opaque (use pan dry; shrimp release liquid then cook).
Briefly toss zucchini noodles in the warm skillet 1–2 minutes until just softened.
Remove from heat and toss zucchini noodles and shrimp with walnut basil pesto. Serve immediately.
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