Keto Zucchini Noodles with Pesto and Grilled Shrimp
(Serves 4)
Ingredients:
For the Zucchini Noodles:
- 4 medium zucchinis, spiralized
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the Pesto Sauce:
- 1 cup fresh basil leaves
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts (or walnuts)
- 2 cloves garlic, minced
- ⅓ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
Instructions:
1. Prepare the Pesto Sauce:
- In a food processor, combine basil, Parmesan, pine nuts, and garlic.
- Pulse a few times, then slowly add olive oil while blending until smooth.
- Add salt, black pepper, and lemon juice. Set aside.
2. Grill the Shrimp:
- Preheat a grill or pan over medium-high heat.
- In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, black pepper, and lemon juice.
- Grill shrimp for 2-3 minutes per side until opaque and cooked through. Set aside.
3. Cook the Zucchini Noodles:
- Heat olive oil in a large pan over medium heat.
- Add the spiralized zucchini noodles and sauté for 1-2 minutes until slightly softened.
- Season with salt and black pepper, then remove from heat.
4. Assemble the Dish:
- Toss the zucchini noodles with the prepared pesto sauce.
- Divide into four servings and top with grilled shrimp.
- Garnish with extra Parmesan and fresh basil if desired.
Macros Per Serving (1/4 of the recipe):
- Calories: ~350 kcal
- Fat: 28g
- Protein: 25g
- Carbs: 6g (Net Carbs: 4g)