Steps
- 1
Preheat a grill or grill pan over medium-high heat.
- 2
In a blender or food processor, combine avocado, basil leaves, olive oil, lemon juice, garlic, and black pepper; blend until smooth to make the creamy avocado pesto.
- 3
Toss the spiralized zucchini noodles with half of the avocado pesto until evenly coated.
- 4
Thread the shrimp onto skewers and grill for 2-3 minutes per side until pink and cooked through.
- 5
Remove the shrimp from skewers and set aside.
- 6
Divide the zucchini noodles among four plates, top with grilled shrimp and halved cherry tomatoes.
- 7
Drizzle the remaining avocado pesto over the shrimp and zucchini noodles for extra flavor.
- 8
Garnish with additional fresh basil leaves if desired and serve immediately.
Tips from the Chef
To avoid watery zucchini noodles, sprinkle them with a little salt and let them sit in a colander for 10 minutes, then gently squeeze out excess moisture before tossing with pesto.
Use fresh shrimp for the best flavor and texture; frozen shrimp can be used but should be fully thawed and patted dry before grilling.
If you don't have a spiralizer, use a vegetable peeler to create thin zucchini ribbons as a substitute.
For extra protein variety, substitute shrimp with grilled chicken breast or firm tofu cubes marinated in lemon and herbs.
Add a pinch of red pepper flakes to the pesto for a subtle spicy kick if desired.
Ingredients
- 4 whole medium zucchini (spiralized into noodles)
- 1 whole ripe avocado (peeled and pitted)
- 1 cup fresh basil leaves (packed)
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 2 whole garlic cloves (minced)
- 0.5 tsp black pepper (freshly ground)
- 16 whole large shrimp (peeled and deveined)
- 1 cup cherry tomatoes (halved)
Nutrition
(per serving)
Calories
281
Protein
19.4 g
Carbs
15.6 g
Fat
15.7 g
