Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp are golden, crispy, and ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfect zucchini noodles every time. The crispy texture and fresh, vibrant flavors will make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Mango Glazed Chicken Recipe with Sweet and Spicy Flavor and Mexican Street Corn Style Grilled Zucchini Recipe.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Golden, crispy zucchini noodles
- Juicy, flavorful grilled shrimp
- Vibrant, homemade pesto
- Better than takeout in 20 minutes
What You'll Need for Quick Zucchini Noodles with Pesto and Grilled Shrimp
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Zucchini
- Shrimp
- Basil
- Garlic
- Pine nuts
- Olive oil
- Salt
- Pepper
- Pesto
- Garlic
- Olive oil
- Salt
- Pepper
- Optional: Parmesan cheese
- Optional: Red pepper flakes
📝 Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for best results.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time → See on Amazon
- Food processor — Blends pesto to creamy perfection → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare zucchini noodles: Spiralize or julienne zucchini into noodles. Salt and set aside for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: Blend basil, garlic, pine nuts, olive oil, salt, and pepper in a food processor until smooth.
- Grill shrimp: Toss shrimp in olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Cook zucchini noodles: Heat olive oil in a large skillet over medium-high heat. Add zucchini noodles and cook for 3-5 minutes until crispy. Toss with pesto.
- Serve: Divide zucchini noodles among plates, top with grilled shrimp, and garnish with parmesan cheese and red pepper flakes if desired.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Overcooking zucchini noodles makes them soggy. To prevent this, cook them quickly over high heat and avoid overcrowding the pan.
- Pro tip: For extra flavor, grill the zucchini noodles along with the shrimp.
- Pro tip: Make a big batch of pesto and freeze it for later use.
Storing & Reheating Quick Zucchini Noodles with Pesto and Grilled Shrimp
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Make pesto up to 1 week ahead and store in the fridge
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Freeze pesto in an airtight container for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: For a vegetarian version, replace shrimp with grilled tofu or chickpeas.
- Best substitution: Use spinach or kale for a different green noodle option.
- Make-ahead: Prepare zucchini noodles and make pesto ahead of time. Cook and assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If zucchini noodles are too watery, blot them with a paper towel before cooking.
Want to level up this recipe?
Cast iron skillet — Evenly cooks zucchini noodles to golden perfection → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil
- Garlic
- Pine nuts
- Olive oil
- Salt
- Pepper
Seasonings
- Pesto
- Garlic
- Olive oil
- Salt
- Pepper
Optional Toppings
- Parmesan cheese
- Red pepper flakes
Instructions
- Prepare zucchini noodles: Spiralize or julienne zucchini into noodles. Salt and set aside for 10 minutes to draw out moisture. Rinse and pat dry.
- Make pesto: Blend basil, garlic, pine nuts, olive oil, salt, and pepper in a food processor until smooth.
- Grill shrimp: Toss shrimp in olive oil, salt, and pepper. Grill for 2-3 minutes per side until pink and slightly charred.
- Cook zucchini noodles: Heat olive oil in a large skillet over medium-high heat. Add zucchini noodles and cook for 3-5 minutes until crispy. Toss with pesto.
- Serve: Divide zucchini noodles among plates, top with grilled shrimp, and garnish with parmesan cheese and red pepper flakes if desired.
Notes
- Chef tip: For a vegetarian version, replace shrimp with grilled tofu or chickpeas.
- Best substitution: Use spinach or kale for a different green noodle option.
- Make-ahead: Prepare zucchini noodles and make pesto ahead of time. Cook and assemble just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If zucchini noodles are too watery, blot them with a paper towel before cooking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze pesto in an airtight container for up to 3 months
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Make pesto up to 1 week ahead and store in the fridge
Nutrition Per Serving
- Calories: 250
- Protein: 20g
- Fat: 15g
- Carbs: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 140mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Yes, prepare zucchini noodles up to a day ahead and store in the fridge. Cook just before serving.
Overcooking or not patting them dry before cooking can make zucchini noodles soggy. Cook quickly over high heat and pat dry before cooking.
Yes, freeze pesto in an airtight container for up to 3 months. Thaw in the fridge overnight before using.
Yes, cook zucchini noodles in the air fryer at 375°F (190°C) for 5-7 minutes, tossing halfway through.
Use grilled tofu, chickpeas, or your favorite protein for a different twist.
A Warm Final Note
I can’t wait for you to try Quick Zucchini Noodles with Pesto and Grilled Shrimp and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
