Grilled Shrimp over Zucchini Noodles

Zucchini noodles (also known as "zoodles") in a homemade lemon basil dressing are topped with shrimp in this quick and easy paleo-friendly, gluten-free meal.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 356 Calories

Ingredients

• 1 tablespoon red wine vinegar
• 1 pound shrimp, peeled and deveined
• ¼ teaspoon red pepper flakes
• 1 lemon, zested
• kosher salt and freshly ground black pepper to taste
• 9 tablespoons olive oil, divided
• 2 cloves garlic, coarsely chopped
• 2 cups thinly sliced fresh basil
• ⅓ cup toasted sliced almonds, divided
• 1 shallot, coarsely chopped
• 5 zucchini

Recipe Instructions

Step 1

Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes in a blender until lemon basil dressing is smooth.

Step 2

Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.

Step 3

Run zucchini through a spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil dressing and toss to coat. Remove skillet from heat.

Step 4

Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining almonds.