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fork in a plate of nucchini noodles with shrimp

Zucchini Noodles with Shrimp

Course Main Course
Cuisine American
Keyword #glutenfree, #paleo, #zucchini, shrimp, whole30
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Taryn Solie


  • 2 medium zucchini
  • 16 Large shrimp between 0.75 and 1 lb
  • kosher salt to taste
  • Avocado oil or ghee
  • 1 clove Garlic
  • 4 tbsp pesto


Items Needed:

  • Spiralizing tool of preference
  • A cloth towel
  • Paper towels
  • One bowl or plate (for setting food aside)
  • One medium to large pan
  • Garlic press (or knife and cutting board)
  • One set of tongs
  • Two plates or pasta bowls (for serving)
  • Measuring spoon (tablespoon)


  • - Spiralize the zucchini using whatever tool you prefer. If you don’t like the squishy noodles that come from the middle of the zucchini, remove them.
  • - Spread out the zucchini noodles (zoodles) on half of a cloth towel, then cover the zoodles with the other half and press down to absorb excess water. Leave the zoodles there to further remove excess water.
  • - Peel the shells off the shrimp, then pat them with a paper towel to dry them off and lay out in a single layer. Sprinkle kosher salt on one side.
  • - Place a medium to large pan over medium heat on the stove. Add in the oil or ghee and let the pan and cooking fat become hot.
  • - Mince the garlic with a knife and cutting board or put it through a garlic press and put it into the pan. Stir with tongs until fragrant, about 30 seconds. Don’t walk away as garlic burns quickly!
  • - Using tongs, place the shrimp in the pan with the salted side down, separating them so they don’t touch. Salt the other side of the shrimp then let them cook for 2 minutes undisturbed.
  • - As shrimp are cooking, place zoodles equally onto two plates or pasta bowls.
  • - Flip the shrimp over and cook for an additional 2 minutes, until all parts of the prawns are pink and opaque.
  • - Place half of the shrimp onto each pile of zoodles.
  • - Spoon out 2 tablespoons of pesto onto each bowl, then mix everything together with your utensil of choice to coat the shrimp and zoodles. Serve as is.