Zucchini Noodle Shrimp Power Bowl with Basil Pesto

This Zucchini Noodle Shrimp Power Bowl is a culinary celebration of fresh herbs, lean protein, and low‑carb greens. In under 35 minutes, you'll have a vibrant, satisfying dish that keeps taste buds dancing and energy levels high. Perfect for busy weeknights, the creamy pesto and succulent shrimp create a wholesome, flavorful bite that even the pickiest of diners will love.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 medium zucchinis (spiralized), 12 oz shrimp (peeled & deveined), 2 tbsp olive oil (divided), 1 lime (zest & juice), 1 cup fresh basil leaves, 1/4 cup pine nuts or walnuts, 2 cloves garlic, 2 tbsp lemon juice, 1/4 cup grated Parmesan cheese (optional), 1/4 cup Greek yogurt (optional), salt & pepper to taste, 1 tbsp sesame seeds, 2 tbsp chopped fresh cilantro or parsley

Instructions

1. 1. Heat 1 tbsp olive oil in a large skillet over medium‑high. Add shrimp, season with salt, pepper, and lime zest. Sauté 2‑3 min per side until pink; set aside.
2. 2. In same skillet, add remaining 1 tbsp oil, garlic, and basil leaves. Cook 1 min until fragrant.
3. 3. Blend basil, garlic, olive oil, pine nuts, lemon juice, Parmesan, and Greek yogurt in a food processor to make a vibrant pesto. If too thick, add 1 tbsp water.
4. 4. Toss zucchini noodles with pesto, ensuring each noodle is coated.
5. 5. Return shrimp to skillet, stir to combine, cooking another minute to warm shrimp.
6. 6. Transfer to a serving bowl, drizzle with lime juice and sprinkle sesame seeds.
7. 7. Garnish with cilantro or parsley and additional Parmesan if desired.
8. 8. Serve immediately, or if making ahead, store shrimp separate until ready.

Chef's Note

For extra zing, add a pinch of red pepper flakes to the pesto. A fresh squeeze of lime just before serving brightens every bite.

Make-Ahead Tips

Cool completely, cover, and refrigerate up to 2 days. Reheat shrimp separately to keep its texture.

Substitutions

Replace shrimp with diced chicken, grilled tofu, or sautéed tempeh. Swap Parmesan for a vegan cheese or nutritional yeast, and use coconut yogurt instead of Greek yogurt for a dairy‑free version.