Zucchini Noodle Pesto Bowl with Grilled Shrimp

A fresh, low-carb meal packed with healthy fats and lean protein.

Prep Time: 25 mins   Cook Time: 10 mins

A fresh, low-carb meal packed with healthy fats and lean protein.

Looking for how to make low carb shrimp with zucchini noodles that satisfies your pasta cravings without the carbs? This vibrant pesto bowl combines tender grilled shrimp with fresh zucchini noodles and homemade basil pesto for a restaurant-quality meal you can make at home. Perfect for busy weeknights when you want something light yet filling, this low carb shrimp recipe delivers 28-32 grams of protein while keeping net carbs under 8 grams per serving. Whether you're following a structured eating plan or simply want a nutritious dinner that's naturally gluten-free and can easily be made dairy-free, this zucchini noodle bowl proves healthy eating doesn't mean sacrificing flavor.

Nutritional Benefits

Each serving provides 28-32 grams of high-quality protein from shrimp while keeping net carbs under 8 grams. The homemade pesto delivers healthy monounsaturated fats from olive oil and nuts, supporting heart health and satiety. Zucchini noodles add fiber and essential nutrients without the blood sugar spike of traditional pasta.

Customization Options

  • Dairy-free: Simply omit Parmesan cheese from the pesto
  • Nut-free: Replace nuts in pesto with sunflower seeds
  • Meal prep: Store components separately for up to 3 days; assemble just before eating
  • Protein swap: Try grilled chicken, salmon, or scallops instead of shrimp

Chef's Tips

  • Don't skip salting the zucchini noodles—this prevents watery bowls
  • Slightly undercook the zucchini noodles for the best texture
  • Make extra pesto and freeze in ice cube trays for quick future meals
  • For meal prep, keep pesto in a separate container to prevent noodles from getting soggy

Serves: 4 people
 Prep Time: 25 minutes
 Cook Time: 10 minutes
 Per Serving: 4 proteins and 2 tsp of sugar

This Zucchini Noodle Pesto Bowl with Grilled Shrimp proves that low carb shrimp recipes can be both satisfying and elegant. The combination of tender, perfectly seasoned shrimp with fresh zucchini noodles and vibrant basil pesto creates a meal that feels indulgent while supporting your health goals. Whether you're hosting a dinner party or need a quick weeknight solution, this recipe delivers restaurant-quality results in your own kitchen. The best part? You can customize it to fit any dietary needs while still enjoying every flavorful bite. Ready to discover how delicious healthy eating can be? This protein-packed bowl will become your new favorite way to enjoy shrimp.

This low carb shrimp recipe combines fresh ingredients with bold flavors, proving that nutritious meals can be both satisfying and delicious. Perfect for anyone seeking a lighter alternative to traditional pasta dishes.

Recipe

Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins

Ingredients:

  • For the Grilled Shrimp:
  • 1.5 lbs large shrimp (21-25 count), peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon
  • For the Basil Pesto:
  • 2 cups fresh basil leaves, packed
  • 1/2 cup raw walnuts or almonds
  • 3 cloves garlic, peeled
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese (omit for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lemon juice
  • For the Zucchini Noodles:
  • 4 medium zucchini (about 2 lbs)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • For the Bowl:
  • 2 cups cherry tomatoes, halved
  • 1/4 cup pine nuts, toasted (optional)
  • Fresh basil leaves for garnish
  • Lemon wedges for serving

Instructions:

  1. Prepare the Shrimp:
    Marinate the shrimp: In a large bowl, combine olive oil, minced garlic, paprika, oregano, salt, pepper, and lemon juice. Add shrimp and toss to coat evenly. Let marinate for 15-20 minutes.
    Grill the shrimp: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers if desired. Grill for 2-3 minutes per side until pink and cooked through (internal temperature 145°F). Set aside.
  2. Make the Pesto:
    Toast the nuts: In a dry skillet over medium heat, toast walnuts or almonds for 3-4 minutes until fragrant. Let cool completely.
    Blend the pesto: In a food processor, pulse garlic and toasted nuts until finely chopped. Add basil leaves and pulse until roughly chopped. With processor running, slowly drizzle in olive oil until smooth. Add Parmesan (if using), salt, pepper, and lemon juice. Pulse to combine. Taste and adjust seasoning.
  3. Prepare the Zucchini Noodles:
    Spiralize the zucchini: Using a spiralizer or vegetable peeler, create noodles from the zucchini. If using a peeler, make long, thin strips.
    Salt and drain: Place zucchini noodles in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
    Lightly sauté: Heat olive oil in a large skillet over medium heat. Add zucchini noodles and cook for 1-2 minutes, just until slightly softened. Don't overcook to avoid mushy noodles.
  4. Assemble the Bowls:
    Build the base: Divide zucchini noodles among 4 serving bowls.
    Add the protein: Top each bowl with grilled shrimp (about 6-8 shrimp per serving).
    Finish with toppings: Add cherry tomatoes, drizzle with pesto, and garnish with toasted pine nuts and fresh basil leaves. Serve with lemon wedges.

Nutrition Info:

Serving Size: 4 people (4 proteins and 2 tsp of sugar)