There’s something incredibly light yet satisfying about a meal that combines fresh vegetables with perfectly grilled shrimp. This dish brings together tender zucchini noodles and a bright basil-almond dressing for a refreshing, low-calorie dinner. It’s quick to prepare, full of flavor, and perfect for busy weeknights.
Why You’ll Love This Recipe
This recipe is light, fresh, and naturally low in calories while still feeling satisfying. The grilled shrimp adds protein and a smoky flavor that pairs perfectly with the herby sauce.
It’s also quick to prepare, making it ideal for weeknight dinners. The zucchini noodles keep everything fresh and gluten-free.
What You’ll Need (Ingredient Highlights)
Fresh basil creates a vibrant, aromatic dressing that doubles as a sauce and marinade. Toasted almonds add richness and depth to the flavor profile.
Zucchini noodles replace traditional pasta for a light and healthy base. Shrimp provides lean protein and cooks quickly for convenience.
Pro Tips Before You Start
Pat the shrimp dry before marinating to ensure a better sear on the grill. Letting them sit briefly in the pesto enhances flavor absorption.
Do not overcook the zucchini noodles, as they should stay slightly crisp. Use high heat for the shrimp to achieve a light char.
How to Make Grilled Shrimp with Zoodles
- Step 1 – Make the basil-almond dressing
Combine basil, olive oil, toasted almonds, white wine vinegar, shallot, garlic, lemon zest, and red chili flakes in a blender. Blend until smooth and adjust seasoning if needed. - Step 2 – Marinate and grill the shrimp
Toss shrimp with a portion of the pesto, olive oil, lemon juice, salt, and black pepper. Grill for 2–3 minutes per side until opaque and lightly charred. - Step 3 – Cook the zucchini noodles
Heat olive oil in a skillet over medium-high heat. Sauté zucchini noodles for 1–2 minutes until tender-crisp, then stir in pesto. - Step 4 – Assemble the dish
Place zucchini noodles on a plate, top with grilled shrimp, and sprinkle with toasted almonds and parmesan cheese. Serve immediately.
What to Serve Them With
This dish pairs well with a light citrus salad for extra freshness. A chilled sparkling water with lemon also complements the flavors beautifully.
You can also serve it with crusty bread if you want a more filling meal.
Variations / Substitutions
Swap shrimp for grilled chicken or scallops if preferred. You can also replace almonds with walnuts or pine nuts.
For a dairy-free version, simply omit the parmesan cheese. Add cherry tomatoes for extra color and sweetness.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep shrimp and zucchini noodles separate for best texture.
Reheat gently in a skillet to avoid overcooking the shrimp.
FAQs
- Can I make this recipe ahead of time?
Yes, you can prepare the pesto and marinate the shrimp in advance. - Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking. - Do I need a spiralizer?
A spiralizer is best, but you can also use pre-cut zucchini noodles. - Can I bake the shrimp instead of grilling?
Yes, bake at 400°F (200°C) for about 8–10 minutes. - How do I keep zucchini noodles from getting soggy?
Cook them briefly over high heat and serve immediately.
Final Thoughts
This grilled shrimp with zoodles recipe is a fresh and flavorful way to enjoy a light dinner without sacrificing taste. The basil-almond dressing ties everything together beautifully.
It’s simple, healthy, and perfect for anyone looking for a quick low-calorie meal that still feels special.
Full Recipe Card
Ingredients
- 2 cups basil, packed
- 4 fl oz olive oil
- 1/4 cup toasted almonds
- 1.5 tbsp white wine vinegar
- 1 large shallot
- 3 cloves garlic
- 1 lemon, zested
- 1/2 tsp red chili flakes
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 5 medium zucchini, spiralized
- 1 tbsp toasted almonds, chopped
- 2 tbsp grated parmesan cheese
Instructions
- Blend basil, olive oil, almonds, vinegar, shallot, garlic, lemon zest, and chili flakes until smooth.
- Marinate shrimp with pesto, olive oil, lemon juice, salt, and pepper.
- Grill shrimp for 2–3 minutes per side until cooked through.
- Sauté zucchini noodles for 1–2 minutes, then mix with pesto.
- Assemble noodles, top with shrimp, almonds, and parmesan. Serve immediately.
