Description
Zucchini Noodles with Avocado Pesto & Shrimp is a healthy and flavorful dish that combines fresh ingredients for a light meal.
Ingredients
Scale
- 5–6 medium zucchini (2 1/4–2 1/2 pounds total), trimmed
- ¾ teaspoon salt, divided
- 1 ripe avocado
- 1 cup packed fresh basil leaves
- ¼ cup unsalted shelled pistachios
- 2 tablespoons lemon juice
- ¼ teaspoon ground pepper
- ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
- 3 cloves garlic, minced
- 1 pound raw shrimp (21–25 count), peeled and deveined, tails left on if desired
- 1–2 teaspoons Old Bay seasoning
Instructions
- Using a spiral vegetable slicer or vegetable peeler, cut zucchini lengthwise into long, thin strands or strips.
- Place the zucchini noodles in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove excess water.
- Combine avocado, basil, pistachios, lemon juice, pepper, and remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds.
- Add shrimp and sprinkle with Old Bay; cook until shrimp is almost cooked through, about 3 to 4 minutes. Transfer to a large bowl.
- Add remaining 1 tablespoon oil to the pan. Add drained zucchini noodles and gently toss until hot, about 3 minutes.
- Transfer to the bowl, add pesto, and gently toss to combine.
Notes
- This dish is best served fresh.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 446
- Sugar: 2g
- Sodium: 300mg
- Fat: 33g
- Saturated Fat: 5g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 200mg
Keywords: Zucchini Noodles, Avocado Pesto, Shrimp, Healthy Recipe