Keto Zucchini Noodles with Pesto and Shrimp
A light and flavorful keto lunch featuring zucchini noodles tossed in dairy-free pesto and topped with sauteed shrimp.
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Ingredients
- 2 medium Zucchini
- about 450 g Shrimp
- 2 tablespoons Olive Oil
- 1/2 cup Dairy-Free Pesto
- 2 cloves Garlic
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Using a spiralizer or julienne peeler, transform the 2 medium zucchini into long, thin strands. Place the zucchini strands into a large bowl.
- 2Heat the 2 tablespoons of olive oil in an approximately 25 cm or about 30 cm skillet over medium heat (approximately 150-175°C). Add the 2 cloves of garlic, minced, and the 1/4 teaspoon of red pepper flakes. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
- 3Add the about 450 g shrimp to the skillet. Cook for 3 to 5 minutes, turning the shrimp once, until they are pink and opaque throughout, and reach an internal temperature of 63°C.
- 4Remove the skillet from the heat. Season the cooked shrimp with the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper, tossing to coat.
- 5Add the 1/2 cup of dairy-free pesto to the large bowl containing the zucchini strands. Toss gently until all the zucchini strands are evenly coated with the pesto.
- 6Spoon the cooked shrimp over the pesto-coated zucchini strands. Serve immediately.
Substitutions
Pesto → Dairy-Free Pesto (Nut-based or nutritional yeast based)
Replaces parmesan cheese with nutritional yeast and/or nuts for a cheesy flavor and creamy texture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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