(15 Minute!) Gluten Free & Keto Shrimp Zoodles With Pesto

Twirled keto zoodles with pesto, shrimp, lemon & basil

(15 Minute!) Gluten Free & Keto Shrimp Zoodles With Pesto

Bursting with flavor, incredibly fresh and ready in just 15 minutes, these keto shrimp zoodles with pesto make for a stellar (and easy!) weekday meal!

Course Main

Cuisine American, European

Keyword gluten free shrimp zoodles, keto shrimp zoodles, keto zoodles

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 390kcal

Ingredients

For the zoodles:

1 zucchini *
1 tablespoon extra virgin olive oil for cooking
2 cloves garlic minced or ran through a press
6 large shrimp peeled and deveined

For the pesto:

1/4 cup homemade pesto or store-bought!
kosher salt to taste

To garnish:

lemon
Parmesan cheese freshly grated
fresh basil ribboned
black pepper freshly ground

Instructions

Cut the zucchini into noodles using a spiralizer (or buy ready shaped zoodles!). Place in a sieve, sprinkle with salt, and allow water to drain for 5-10 minutes while you prep and cook the shrimp. This will ensure dry rather than soupy zoodles!
Heat up olive oil in a skillet or pan over medium heat and add in garlic. Sauté for a minute or two until just golden. Add in the shrimp, season generously with salt and freshly ground black pepper and cook for 2-3 minutes on each side until pink and fully cooked. Move the shrimp to the side of the pan (or transfer to a plate) to cook the zoodles.
Add in the drained zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Mix in the pesto and serve right away with lemons, freshly grated Parmesan and basil.

Notes

*Feel free to adjust the quantity of zoodles and pesto to fit your macros (and tastebuds!).

Nutrition

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