Zucchini Noodles with Shrimp and Walnut 'Pesto'
Nutritional Information
Light zucchini noodles tossed with seared shrimp and a chunky walnut–basil pesto made without oil. Walnuts provide rich fats that keep this a whole-food keto meal.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs raw shrimp, peeled and deveined
- 4 cups zucchini, spiralized (about 4 medium)
- 1 cup raw walnuts
- 1 cup fresh basil leaves, packed
- 1 clove garlic
- 1 tablespoon fresh lemon juice
- To taste sea salt and black pepper
Pulse walnuts, basil, garlic, and lemon juice in a small food processor or finely chop/pound until a coarse, spreadable pesto forms. Add a teaspoon or two of water if needed to loosen.
Season shrimp with salt and pepper. In a hot skillet, cook shrimp 2–3 minutes per side until opaque.
Briefly sauté zucchini noodles in the skillet with shrimp for 1–2 minutes to warm (do not overcook). Remove excess liquid.
Toss noodles and shrimp with walnut–basil pesto and serve immediately.
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