Spicy Shrimp with Pesto Zucchini Noodles

4.90 (20)
⏱ 30 mins 🍽 4 1 x 🌶 american 🏷 Main course

This nutritious American dinner combines succulent, spice-coated shrimp with fresh zucchini noodles for a light yet satisfying meal. The dish is brought together with a vibrant homemade pesto made from kale, spinach, almonds and herbs. It's a flavourful, quick option that comes together in just 30 minutes, making it perfect for a busy weeknight. The recipe yields enough pesto to save for another use, adding versatility to your cooking repertoire.

Spicy Shrimp with Pesto Zucchini Noodles

Ingredients

  • 1 cup kale
  • 1 cup spinach
  • 1 cup mixed basil and/or parsley (more basil is better, but sub parsley if you don’t have enough)
  • 3/4 cup almonds
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 cloves garlic
  • juice of one lemon (or 2 if your lemon isn’t very juicy)
  • 1 tablespoon butter or oil
  • 1 lb. shrimp
  • 1-2 teaspoons each chili powder and cumin, plus any other spices you like
  • salt and pepper
  • 4 medium zucchini

Method

  1. Prepare the pesto by pulsing all listed ingredients in a food processor or blender until mostly smooth. This yields about 2 cups of pesto. Reserve 1 cup for this recipe and store the remainder for later use.
  2. Warm the butter or oil in a pan. Add the shrimp and toss them with the spices directly in the pan, coating them evenly. Cook the shrimp until they are fully cooked and no longer translucent.
  3. Slice the zucchini into long, noodle-like strands using a spiralizer or a peeler. Combine the zucchini noodles with the reserved 1 cup of pesto, then serve topped with the cooked shrimp.

Nutrition (per serving)

Sodium455 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorPinch of Yum