Grilled Shrimp over Zucchini Noodles recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 2 cups thinly sliced fresh basil 9 tablespoons olive oil, divided ⅓ cup toasted sliced almonds, divided 1 tablespoon red wine vinegar 1 shallot, coarsely chopped 2 cloves garlic, coarsely chopped 1 lemon, zested ¼ teaspoon red pepper flakes 1 pound shrimp, peeled and deveined 5 zucchini kosher salt and freshly ground black pepper to taste
Nutrition Info
- 356.1 caloriescarbohydrate: 8.1 gcholesterol: 138.1 mgfat: 28.6 gfiber: 2.4 gprotein: 18.4 gsaturatedFat: 3.9 gservingSize: -sodium: 253 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Grilled Shrimp over Zucchini Noodles
Directions
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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.
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.
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.
Arrange shrimp on top of zucchini noodles, season with salt and black pepper. Top with remaining almonds.