Keto Zucchini Noodles with Pesto and Shrimp
A light and refreshing keto lunch featuring zucchini noodles tossed with homemade pesto and succulent shrimp. Naturally egg-free and full of flavor.
20m prep + 15m cook4 servings
Contains dairyContains shellfishEGG-free
380 cal|35g protein|10g carbs|22g fat|3g fiber
Ingredients
- 4 medium Zucchini
- 1 lb Shrimp
- 0.5 cup Pesto (egg-free)
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 cup Cherry tomatoes
- 0.25 cup Parmesan cheese
- 0.25 teaspoon Salt
- 0.125 teaspoon Pepper
Instructions
- 1Use a spiralizer to make zucchini noodles. Set aside.
- 2Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant.
- 3Add shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes per side. Season with salt and pepper.
- 4Add cherry tomatoes and cook for another 2 minutes.
- 5Add zucchini noodles to the skillet and toss with the shrimp and tomatoes. Cook until slightly softened, about 2-3 minutes.
- 6Stir in pesto and Parmesan cheese. Toss to combine.
- 7Serve immediately.
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.