Zucchini Noodles With Pesto And Shrimp Bowls Recipe

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I love meals that feel like a treat but are secretly simple to whip up, and this zucchini noodles with pesto and shrimp bowls recipe is exactly that.

It’s a vibrant, healthy dish that brings together the fresh zing of zucchini, the rich, herby goodness of pesto, and the tender, juicy shrimp that make every bite pop.

Perfect for a busy weeknight or a cozy dinner with friends, this recipe has become a go-to in my kitchen.

The way the flavors come together feels like a little celebration of summer, even when the weather’s turning cooler.

Plus, it’s quick to make and leaves you feeling satisfied without being heavy. Let’s get into why this dish is so special and how you can make it at home!

Read Also: Healthy Fried Rice Recipe

Why You’ll Love This Zucchini Noodles with Pesto and Shrimp Bowls Recipe

This dish is a total win for anyone craving something light yet packed with flavor.

The zucchini noodles are a fresh, low-carb base that soak up the bold, garlicky pesto, while the shrimp add a touch of indulgence without much effort.

It’s versatile enough for a solo dinner or a family meal, and the bright colors make it as pretty as it is delicious.

Quick and easy: Ready in under 30 minutes, perfect for busy evenings.
Healthy and light: Low-carb and packed with veggies and lean protein.
Bursting with flavor: The pesto’s nutty, herby taste pairs perfectly with sweet shrimp.
Customizable: Swap ingredients or add extras to suit your taste.
Visually stunning: Bright greens and pinks make it a feast for the eyes.

Ingredients

Here’s everything you need to make these delicious zucchini noodles with pesto and shrimp bowls.

Fresh, simple ingredients come together to create something truly special.

Zucchini (4 medium, about 2 lbs or 900g)
Shrimp (1 lb or 450g, peeled and deveined, medium size)
Basil pesto (1/2 cup or 120ml, store-bought or homemade)
Olive oil (2 tbsp or 30ml)
Garlic (2 cloves, minced)
Cherry tomatoes (1 cup or 150g, halved)
Parmesan cheese (1/4 cup or 25g, grated, optional for garnish)
Lemon (1, juiced, about 2 tbsp or 30ml)
Salt (1 tsp or 5g, divided)
Black pepper (1/2 tsp or 2g, divided)
Red pepper flakes (1/4 tsp or 1g, optional for heat)

Read Also: Healthy Homemade Pesto Recipe

Kitchen Equipment Needed

You don’t need a ton of fancy tools to make this dish, but a few key pieces of equipment will make the process smooth and fun.

Spiralizer (for turning zucchini into noodles)
Large skillet (12-inch or 30cm, for cooking shrimp and combining ingredients)
Cutting board (for prepping vegetables)
Chef’s knife (for mincing garlic and halving tomatoes)
Measuring cups and measuring spoons (for precise ingredient amounts)
Tongs (for tossing noodles and shrimp)
Colander (to drain excess liquid from zucchini noodles)
Grater (for Parmesan cheese, if grating fresh)

Step-by-Step Instructions: How to Make Zucchini Noodles with Pesto and Shrimp Bowls

Let’s break this down into clear, beginner-friendly steps. Each one is detailed so you can follow along with confidence, even if you’re new to cooking.

1. Prepare the Zucchini Noodles

Wash the zucchini thoroughly under cold water to remove any dirt.
Pat dry with a clean kitchen towel to ensure the spiralizer grips well.
Trim both ends of each zucchini using a chef’s knife.
Attach the zucchini to the spiralizer and turn to create long, noodle-like strands. If you don’t have a spiralizer, use a julienne peeler for similar results, though it takes a bit more time.
Place the zucchini noodles in a colander and sprinkle with 1/2 tsp (2.5g) of salt. Toss gently and let sit for 10 minutes to release excess water.
After 10 minutes, gently press the noodles with a clean towel to remove moisture. This prevents soggy noodles later.

2. Prep the Shrimp

If your shrimp aren’t peeled and deveined, do this now. Rinse under cold water and pat dry with paper towels.
Place shrimp in a bowl and season with 1/4 tsp (1g) salt, 1/4 tsp (1g) black pepper, and red pepper flakes if using. Toss to coat evenly.
Set aside while you prepare the other ingredients to let the flavors meld.

3. Cook the Shrimp

Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat until it shimmers.
Add the seasoned shrimp in a single layer, ensuring they don’t overlap for even cooking.
Cook for 2–3 minutes per side until pink and opaque. Use tongs to flip each shrimp carefully.
Remove shrimp to a plate and cover loosely with foil to keep warm.

4. Sauté the Aromatics and Tomatoes

In the same large skillet, add the remaining 1 tbsp (15ml) of olive oil.
Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Add halved cherry tomatoes and cook for 2 minutes until they soften slightly but still hold their shape.
Season with a pinch of salt and black pepper.

5. Combine Noodles and Pesto

Add the zucchini noodles to the skillet with the tomatoes and garlic.
Pour in the basil pesto and toss gently with tongs to coat the noodles evenly. If the pesto is too thick, add 1–2 tbsp (15–30ml) of water to thin it out.
Cook for 2–3 minutes, stirring occasionally, until the noodles are just tender but not mushy.
Squeeze the juice of one lemon (about 2 tbsp or 30ml) over the noodles and toss to combine.

6. Assemble the Bowls

Return the cooked shrimp to the skillet and gently toss to combine with the noodles and pesto.
Divide the mixture evenly into 4 bowls, ensuring each has a good mix of shrimp, noodles, and tomatoes.
Sprinkle each bowl with Parmesan cheese (if using) for a nutty, savory finish.
Serve immediately while warm.

Tips for The Best Zucchini Noodles with Pesto and Shrimp Bowls

To make sure your dish turns out perfectly every time, follow these tips for success.

Don’t skip salting the zucchini: This draws out water, preventing soggy noodles.
Pat shrimp dry: Dry shrimp sear better and absorb seasonings more effectively.
Use fresh garlic: It gives a brighter, more robust flavor than pre-minced.
Cook shrimp just until pink: Overcooking makes them tough and rubbery.
Taste the pesto: Store-bought varies in saltiness, so adjust seasoning as needed.
Serve immediately: Zucchini noodles release water as they sit, so eat right away.
Prep ingredients ahead: Have everything chopped and ready to keep the process quick.

Read Also: Grilled Lemon Herb Chicken Recipe

Serving Suggestions

These zucchini noodles with pesto and shrimp bowls are a meal on their own, but pairing them with a side or two elevates the experience.

The fresh, light flavors work beautifully with simple, complementary dishes.

Caprese Stuffed Avocados: Creamy avocado with tomato and mozzarella is a refreshing side.
Grilled Vegetable Skewers: Add smoky, charred veggies for extra heartiness.
Healthy Cornbread: A slightly sweet cornbread balances the savory pesto.
Watermelon Feta Salad with Mint: A cooling, summery salad to brighten the meal.
Air Fryer Classic French Fries: For a fun, indulgent touch.

Read Also: Healthy Guacamole Recipe

Variations to Try

This recipe is super flexible, so you can tweak it to fit your preferences or what you have on hand.

Swap shrimp for chicken: Use diced grilled chicken for a heartier protein.
Try different noodles: Swap zucchini for spiralized carrots or sweet potatoes.
Use kale pesto: Blend kale instead of basil for a nutrient-packed twist.
Add more veggies: Toss in sautéed mushrooms or spinach for extra texture.
Make it vegan: Skip shrimp and add roasted chickpeas or tofu.
Go spicy: Double the red pepper flakes or add a dash of hot sauce.
Use homemade pesto: Blend fresh basil, pine nuts, garlic, and olive oil for a fresher taste.

Storage and Reheating

These bowls are best fresh, but you can store leftovers if needed. Here’s how to keep them tasting great.

Refrigerate: Store in an airtight container for up to 2 days. Zucchini noodles may release water, so drain before reheating.
Freeze: Not recommended, as zucchini noodles become mushy when thawed.
Reheat: Warm gently in a skillet over low heat for 2–3 minutes, stirring to avoid overcooking.
Prep ahead: Spiralize zucchini and store in a paper towel-lined container for up to 2 days. Cook shrimp and store separately.

Read Also: Shrimp and Avocado Salad Recipe

Nutritional Facts

Here’s the nutritional breakdown per serving (based on 4 servings):

Calories: 280 kcal
Protein: 20g
Fat: 18g (Saturated: 3g)
Carbohydrates: 10g (Fiber: 3g, Sugars: 5g)
Sodium: 600mg
Cholesterol: 150mg

Read Also: Healthy Chicken Parmesan Recipe

Health Benefits of Key Ingredients

This dish isn’t just delicious—it’s packed with ingredients that are good for you. Each component brings something special to the table, making this a nourishing choice.

Zucchini: Low in calories, high in fiber, and rich in vitamins A and C for immune support.
Shrimp: A lean protein source packed with omega-3 fatty acids and selenium for heart health.
Basil pesto: Contains heart-healthy fats from olive oil and antioxidants from basil.
Cherry tomatoes: High in lycopene, an antioxidant linked to reduced inflammation.
Garlic: Boosts immunity and may support heart health with its anti-inflammatory properties.

Read Also: Chickpea Salad Recipe

Frequently Asked Questions

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work great! Thaw them in the fridge overnight or under cold running water for 10 minutes. Pat dry before seasoning to ensure they cook evenly and don’t release too much water.

2. How do I keep zucchini noodles from getting soggy?

Salt the noodles and let them sit for 10 minutes to draw out moisture, then pat dry with a towel. Cook them briefly—just 2–3 minutes—to maintain their texture. Avoid overcooking, as they’ll release more water.

3. Can I make this dish ahead of time?

You can prep the components ahead—spiralize the zucchini and store in the fridge, and cook the shrimp separately. Combine and cook just before serving to keep the noodles fresh and crisp.

4. Is there a substitute for basil pesto?

Absolutely! Try kale pesto, arugula pesto, or even a store-bought sun-dried tomato pesto for a different flavor. Adjust seasoning, as some pestos are saltier than others.

5. Can I make this dish vegetarian?

Yes! Swap the shrimp for roasted chickpeas, tofu, or grilled mushrooms for a hearty vegetarian version. The pesto and zucchini noodles still bring tons of flavor.

Final Thoughts

This zucchini noodles with pesto and shrimp bowls recipe is one of those dishes that feels like a hug in a bowl—light, flavorful, and so satisfying.

I love how it comes together quickly yet tastes like something you’d order at a fancy restaurant.

It’s become a staple in my kitchen, and I hope it finds a place in yours too.

Give this zucchini noodles with pesto and shrimp bowls a try, and let me know in the comments how it turned out or if you added your own twist!

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Zucchini Noodles with Pesto and Shrimp Bowls Recipe

Why You’ll Love This Zucchini Noodles with Pesto and Shrimp Bowls Recipe

Ingredients

Kitchen Equipment Needed