Keto Lemon Basil Pesto Zucchini Noodles with Grilled Shrimp

Lunch 10 mins 380 kcal
Keto Lemon Basil Pesto Zucchini Noodles with Grilled Shrimp
Calories
380 kcal
Net Carbs
3gg
Fats
29gg
Protein
24gg

"Imagine a bright, breezy lunch that feels like a seaside escape—zucchini ribbons tossed in a zingy lemon‑basil pesto, crowned with juicy grilled shrimp. This keto‑friendly dish delivers the fresh aroma of basil, the sharp pop of lemon zest, and the satisfying bite of pine‑nut‑rich pesto, all while keeping carbs under five grams per serving. Perfect for busy weekdays or a leisurely weekend meal, the zucchini noodles act as a low‑carb canvas that soaks up every fragrant drop of sauce, and the shrimp adds a lean protein punch that keeps you full and energized. For the best texture, spiralize the zucchini just before serving and give the pesto a quick pulse in a food processor—no over‑mixing needed. Grill the shrimp on high heat for two minutes per side to lock in flavor and a perfect char. Serve immediately, sprinkle with extra Parmesan or a pinch of red‑pepper flakes for heat, and enjoy a vibrant, nutrient‑dense lunch that proves keto can be both delicious and effortless."

Ingredients

Instructions

1

Heat a grill pan or outdoor grill over medium‑high heat and brush with 1 tbsp olive oil.

2

Season shrimp with salt, pepper, and a little lemon zest; grill 2 minutes per side until pink and slightly charred. Set aside.

3

In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, lemon juice, 2 tbsp olive oil, salt, and pepper. Pulse until smooth but still slightly textured.

4

Toss the zucchini noodles with the lemon basil pesto in a large bowl until evenly coated.

5

Divide the pesto‑tossed noodles onto two plates, top each with six grilled shrimp, and garnish with optional red‑pepper flakes.

6

Serve immediately while the shrimp are warm and the noodles are fresh.

Prep

Gather Ingredients

2 medium zucchini, spiralized into noodles
12 large shrimp (about 150 g), peeled and deveined
1/2 cup fresh basil leaves, packed
1/4 cup grated Parmesan cheese
2 tbsp pine nuts
2 tbsp extra‑virgin olive oil (for pesto)
1 garlic clove, minced
Zest of 1 lemon
2 tbsp fresh lemon juice
1 tbsp olive oil (for grilling)
Salt and pepper to taste
Optional: pinch of red‑pepper flakes
Instructions

Step by Step

1

Heat a grill pan or outdoor grill over medium‑high heat and brush with 1 tbsp olive oil.

2

Season shrimp with salt, pepper, and a little lemon zest; grill 2 minutes per side until pink and slightly charred. Set aside.

3

In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon zest, lemon juice, 2 tbsp olive oil, salt, and pepper. Pulse until smooth but still slightly textured.

4

Toss the zucchini noodles with the lemon basil pesto in a large bowl until evenly coated.

5

Divide the pesto‑tossed noodles onto two plates, top each with six grilled shrimp, and garnish with optional red‑pepper flakes.

6

Serve immediately while the shrimp are warm and the noodles are fresh.