Here is my favorite grilled shrimp with zoodles recipe, with a homemade basil almond pesto, quick marinated shrimp, and fresh spiralized zucchini noodles that come together in about 30 minutes.
This dish has become our go-to weeknight dinner when we want something light and healthy but still packed with flavor. The kids love helping me spiralize the zucchini, and I love that I can have dinner on the table before everyone gets too hungry and cranky.
Why You’ll Love This Grilled Shrimp with Zoodles
- Super quick – This dish comes together in just 15-25 minutes, making it perfect for busy weeknights when you need dinner on the table fast.
- Low-carb and healthy – Swapping traditional pasta for zucchini noodles keeps this meal light and nutritious without sacrificing flavor or satisfaction.
- Fresh, bright flavors – The homemade basil pesto with lemon zest and red pepper flakes brings a summery taste that pairs beautifully with the grilled shrimp.
- High-protein – With a full pound of shrimp, this recipe delivers plenty of protein to keep you full and energized.
- Simple ingredients – Everything you need is straightforward and easy to find, with no complicated or hard-to-source items required.
What Kind of Shrimp Should I Use?
For this recipe, you’ll want to grab medium to large shrimp, which are perfect for grilling since they won’t fall through the grates. Fresh shrimp is great if you can find it, but frozen shrimp works just as well – in fact, most “fresh” shrimp at the grocery store has been previously frozen anyway. Just make sure to thaw frozen shrimp in the fridge overnight or under cold running water before cooking. Look for shrimp that’s already peeled and deveined to save yourself some prep time, though leaving the tails on can make them easier to flip on the grill if you prefer.
Options for Substitutions
This recipe is easy to adapt based on what you have in your kitchen:
- Fresh basil: If you don’t have fresh basil, try using fresh parsley or cilantro for a different flavor profile. You could also use arugula for a peppery kick, though you might want to reduce the amount slightly.
- Sliced almonds: Pine nuts are the classic pesto choice, but walnuts, pecans, or even sunflower seeds work great too. Just toast them the same way you would the almonds.
- Shrimp: Chicken breast, scallops, or even firm white fish like halibut make good alternatives. Just adjust your grilling time – chicken will need longer, while scallops cook faster than shrimp.
- Zucchini: You can swap zucchini noodles with yellow squash noodles, or use regular pasta if you prefer. Cook the pasta according to package directions and toss with the pesto.
- Red wine vinegar: White wine vinegar or apple cider vinegar will work just fine in the pesto. You could also use a squeeze of extra lemon juice instead.
- Shallot: A small yellow onion or 3-4 green onions can replace the shallot without any issues.
Watch Out for These Mistakes While Grilling
The biggest mistake when cooking shrimp is leaving them on the heat too long, which turns them rubbery and tough – pull them off as soon as they turn pink and opaque, usually around 2-3 minutes per side depending on their size.
Zucchini noodles release a lot of water when cooked, so avoid overcooking them or you’ll end up with a watery puddle instead of pasta – a quick 1-2 minute sauté is all you need to keep them tender-crisp.
To prevent your zoodles from getting soggy, try salting them lightly and letting them sit in a colander for 10 minutes before cooking, then pat them dry with paper towels to remove excess moisture.
Finally, make sure your pan is hot before adding the shrimp and don’t overcrowd them, as this causes steaming instead of proper searing and you’ll miss out on that nice golden color.
What to Serve With Grilled Shrimp with Zoodles?
Since this dish is already packed with fresh flavors and feels pretty light, I like to keep the sides simple. A warm piece of garlic bread or some crusty baguette slices are perfect for soaking up that basil pesto sauce that coats the zoodles. If you want to make it more filling, serve it alongside some roasted cherry tomatoes or a simple arugula salad with lemon dressing. For a heartier meal, you could also add some grilled asparagus or roasted bell peppers on the side, which complement the shrimp really nicely.
Storage Instructions
Store: Keep the grilled shrimp and zoodles in separate airtight containers in the fridge for up to 3 days. The zucchini noodles will release some water as they sit, so drain any excess liquid before reheating. The shrimp stays nice and tender when stored separately from the zoodles.
Make Ahead: You can prep the basil pesto up to 5 days in advance and store it in the fridge with a thin layer of olive oil on top to keep it bright green. The zoodles can be spiralized a day ahead and kept in the fridge wrapped in paper towels to absorb moisture.
Reheat: Warm the shrimp gently in a skillet over medium-low heat for just a minute or two, as overcooking will make them rubbery. For the zoodles, a quick toss in the pan for 30 seconds is all you need, or you can enjoy them cold as a refreshing salad.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 85-100 g
- Fat: 85-100 g
- Carbohydrates: 45-60 g
Ingredients
For the dressing:
- 2 cups basil (packed tightly for accurate volume)
- 4 fl oz olive oil (I prefer Lucini Premium Select for dressings)
- 1/4 cup almonds (toasted until golden for better depth)
- 1.5 tbsp white wine vinegar
- 1 large shallot
- 3 cloves garlic
- 1 lemon (zested)
- 1/2 tsp red chili flakes
For the shrimp:
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
For the noodles:
- 5 medium zucchini (spiralized into thin 1/8-inch noodles)
- 1 tbsp toasted almonds (chopped)
- 2 tbsp grated parmesan cheese
Step 1: Make the Basil-Almond Pesto Dressing
- 2 cups basil
- 4 fl oz olive oil
- 1/4 cup almonds
- 1.5 tbsp white wine vinegar
- 1 large shallot
- 3 cloves garlic
- 1 lemon
- 1/2 tsp red chili flakes
Combine the basil, 4 fl oz olive oil, toasted almonds, white wine vinegar, shallot, garlic, lemon zest, and red chili flakes in a blender.
Blend until completely smooth, scraping down the sides as needed.
This fragrant dressing will serve as both a marinade for the shrimp and a finishing sauce for the zoodles.
I like to taste the pesto at this point and adjust the vinegar or salt if needed—it should be bright and balanced.
Step 2: Marinate and Grill the Shrimp
- 1 lb large shrimp
- 2 tablespoons basil-almond pesto from Step 1
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Pat the peeled and deveined shrimp dry with paper towels, then toss them in a bowl with 2 tablespoons of the basil-almond pesto from Step 1, 1 tablespoon olive oil, fresh lemon juice, sea salt, and cracked black pepper.
Let them sit for 5-10 minutes while you prepare the zucchini.
Heat a grill pan or skillet over medium-high heat until very hot, then cook the shrimp for 2 to 3 minutes per side until they’re opaque and lightly charred.
I prefer not to overcrowd the pan—work in batches if needed so each shrimp gets proper contact with the heat for better color and flavor.
Step 3: Cook the Spiralized Zucchini
- 5 medium zucchini
- 1 tbsp olive oil
- 2 tablespoons basil-almond pesto from Step 1
While the shrimp cooks or just after, heat 1 tablespoon olive oil in a separate skillet over medium-high heat.
Add the spiralized zucchini noodles and sauté for 1 to 2 minutes, tossing frequently—you want them tender-crisp, not mushy.
Immediately stir in 2 tablespoons of the remaining basil-almond pesto from Step 1, coating the noodles evenly.
Transfer to a serving plate or bowl.
Step 4: Plate and Finish
- dressed zucchini noodles from Step 3
- grilled shrimp from Step 2
- 1 tbsp toasted almonds
- 2 tbsp grated parmesan cheese
Arrange the dressed zucchini noodles as the base on your serving plate, then top with the grilled shrimp from Step 2.
Scatter the chopped toasted almonds over the top, then finish with a sprinkle of grated parmesan cheese.
Serve immediately while the shrimp is still warm.
Mouthwatering Grilled Shrimp with Zoodles
Ingredients
For the dressing
- 2 cups basil (packed tightly for accurate volume)
- 4 fl oz olive oil (I prefer Lucini Premium Select for dressings)
- 1/4 cup almonds (toasted until golden for better depth)
- 1.5 tbsp white wine vinegar
- 1 large shallot
- 3 cloves garlic
- 1 lemon (zested)
- 1/2 tsp red chili flakes
For the shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
For the noodles
- 5 medium zucchini (spiralized into thin 1/8-inch noodles)
- 1 tbsp toasted almonds (chopped)
- 2 tbsp grated parmesan cheese
Instructions
- Combine the basil, 4 fl oz olive oil, toasted almonds, white wine vinegar, shallot, garlic, lemon zest, and red chili flakes in a blender. Blend until completely smooth, scraping down the sides as needed. This fragrant dressing will serve as both a marinade for the shrimp and a finishing sauce for the zoodles. I like to taste the pesto at this point and adjust the vinegar or salt if needed—it should be bright and balanced.
- Pat the peeled and deveined shrimp dry with paper towels, then toss them in a bowl with 2 tablespoons of the basil-almond pesto from Step 1, 1 tablespoon olive oil, fresh lemon juice, sea salt, and cracked black pepper. Let them sit for 5-10 minutes while you prepare the zucchini. Heat a grill pan or skillet over medium-high heat until very hot, then cook the shrimp for 2 to 3 minutes per side until they're opaque and lightly charred. I prefer not to overcrowd the pan—work in batches if needed so each shrimp gets proper contact with the heat for better color and flavor.
- While the shrimp cooks or just after, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the spiralized zucchini noodles and sauté for 1 to 2 minutes, tossing frequently—you want them tender-crisp, not mushy. Immediately stir in 2 tablespoons of the remaining basil-almond pesto from Step 1, coating the noodles evenly. Transfer to a serving plate or bowl.
- Arrange the dressed zucchini noodles as the base on your serving plate, then top with the grilled shrimp from Step 2. Scatter the chopped toasted almonds over the top, then finish with a sprinkle of grated parmesan cheese. Serve immediately while the shrimp is still warm.
