Zucchini Noodles and Shrimp with Almond-Herb Pesto

Pesto has always been a big “love” of mine. This Paleo friendly recipe scratches that itch.

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Zucchini Noodles and Shrimp with Almond-Herb Pesto
Pesto has always been a big "love" of mine. This Paleo friendly recipe scratches that itch.
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2263 calories
38 g
957 g
187 g
115 g
27 g
1458 g
4527 g
21 g
0 g
152 g
Nutrition Facts
Serving Size
1458g
Servings
4
Amount Per Serving
Calories 2263
Calories from Fat 1653
% Daily Value *
Total Fat 187g
288%
Saturated Fat 27g
137%
Trans Fat 0g
Polyunsaturated Fat 22g
Monounsaturated Fat 130g
Cholesterol 957mg
319%
Sodium 4527mg
189%
Total Carbohydrates 38g
13%
Dietary Fiber 10g
39%
Sugars 21g
Protein 115g
Vitamin A
62%
Vitamin C
252%
Calcium
62%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 2 garlic cloves, minced
  2. 1/2 cup (2 oz./60 g) blanched slivered almonds
  3. Kosher salt and freshly ground pepper, to taste
  4. 1 cup (2 oz./60 g) packed basil leaves
  5. 1/2 cup (1 oz./30 g) packed flat-leaf parsley leaves
  6. 1/2 cup (1 oz./30 g) packed mint leaves
  7. 3/4 cup (4 oz./125 ml) plus 1 Tbs. extra-virgin olive oil
  8. 2 Tbs. fresh lemon juice
  9. 1 lb. (500 g) medium shrimp, shelled and deveined
  10. 4 zucchini, each about 8 oz. (250 g), trimmed and run through a spiralizer
What you do
  1. To make the pesto, combine the garlic, almonds, 3/4 tsp. salt and 1/4 tsp. pepper in a food processor and pulse until the almonds are finely ground.
  2. Add the basil, parsley, mint, 3/4 cup olive oil and the lemon juice; process until smooth.
  3. Transfer to a bowl.
  4. Preheat a grill pan over medium-high heat until smoking.
  5. In a bowl, toss the shrimp with the 1 Tbs. olive oil and season with salt and pepper.
  6. Add the shrimp to the pan in a single layer and grill until just cooked through, about 1 1/2 minutes per side.
  7. Transfer to a plate.
  8. Toss the zucchini “noodles” with 3/4 cup of the pesto until evenly coated; season with salt.
  9. Divide the zucchini among 4 bowls and arrange the shrimp on top.
  10. Drizzle more pesto on the shrimp, reserving any remaining pesto for another use.
  11. Serve immediately.
Adapted from Williams Sonoma
Beta Nutrition
calories
2263
fat
187g
protein
115g
carbs
38g
Full Info.
Adapted from Williams Sonoma
Jessy + Melissa https://www.jessyandmelissa.com/