Grilled Shrimp over Zucchini Noodles recipe

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Ingredients

2 cups thinly sliced fresh basil
9 tablespoons olive oil, divided
⅓ cup toasted sliced almonds, divided
1 tablespoon red wine vinegar
1 shallot, coarsely chopped
2 cloves garlic, coarsely chopped
1 lemon, zested
¼ teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
5 zucchini
kosher salt and freshly ground black pepper to taste

Nutrition Info

356.1 calories
carbohydrate: 8.1 g
cholesterol: 138.1 mg
fat: 28.6 g
fiber: 2.4 g
protein: 18.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 253 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.

  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat, saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.

  3. Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet, cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.

  4. Arrange shrimp on top of zucchini noodles, season with salt and black pepper. Top with remaining almonds.

Recipe Yield

5 servings

Recipe Note

A great alternative to pasta!

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