By Thomas McCrary Jr.
Preheat your grill to medium-high heat. Meanwhile, in a food processor, combine almonds, basil leaves, garlic, and 2 tablespoons of olive oil. Blend until smooth to form the almond pesto. Season with salt and pepper to taste.
Season the peeled shrimp with a pinch of salt and pepper. Skewer the shrimp for easy grilling.
Grill the shrimp for about 2-3 minutes on each side, until they are pink and opaque.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until slightly softened but still al dente.
Remove the zucchini noodles from the heat and toss them with the almond pesto until well coated.
Serve the almond pesto zucchini noodles topped with grilled shrimp. Garnish with additional basil leaves or chopped almonds if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Dinner Gluten-Free Seafood Low-Carb recipe is ready in 25 minutes and features Large shrimp, peeled, Medium zucchini, spiralized, Almonds and other delicious ingredients. Contains 370 calories total.
Preheat your grill to medium-high heat. Meanwhile, in a food processor, combine almonds, basil leaves, garlic, and 2 tablespoons of olive oil. Blend until smooth to form the almond pesto. Season with salt and pepper to taste.
Season the peeled shrimp with a pinch of salt and pepper. Skewer the shrimp for easy grilling.
Grill the shrimp for about 2-3 minutes on each side, until they are pink and opaque.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until slightly softened but still al dente.
Remove the zucchini noodles from the heat and toss them with the almond pesto until well coated.
Serve the almond pesto zucchini noodles topped with grilled shrimp. Garnish with additional basil leaves or chopped almonds if desired.
Calories per Serving: 370
Your Rating:
