Gluten Free & Keto Pesto Shrimp Zoodles Recipe

I keep these keto shrimp zoodles with pesto on repeat because they’re bright, garlicky, and ridiculously fresh in just 15 minutes. Juicy shrimp, silky zucchini noodles, and herby pesto make weeknight dinner feel like a total win.

I’m obsessed with these gluten-free and keto pesto shrimp zoodles because they taste like I raided my favorite little lunch spot and somehow kept it light. The shrimp are juicy and snappy, tangled through zucchini zoodles that soak up all that punchy green pesto flavor without turning heavy.

I love the hit of brightness, the salty bite, the herby kick that makes every forkful feel alive. And honestly, it saves me on chaotic weekdays when I want something fast but still crave a plate that feels bold, fresh, and a little bit smug.

Big flavor. Zero pasta regret today.

Ingredients

• Shrimp keeps it filling, lean, and weeknight-friendly without feeling heavy.
• Zoodles bring that noodle vibe, but they’re lighter and gluten free.
• Olive oil helps everything cook up glossy, not dry or sad.
• Salt wakes the whole dish up.

  Don’t skip it.

• Black pepper adds a little bite without taking over.
• Lemon juice makes the shrimp taste fresh and bright.
• Red pepper flakes add heat if you like a tiny kick.
• Basil is the pesto star, fresh, green, and super fragrant.
• Pine nuts give the pesto a buttery, slightly toasty richness.
• Parmesan adds salty, cheesy depth that makes keto feel less boring.
• Garlic brings the bold flavor.

  Basically, pesto needs it.

• Extra virgin olive oil makes the pesto silky and spoon-worthy.
• Plus, lemon wedges at the table make every bite pop.

Ingredient Quantities

• 1 pound raw shrimp peeled and deveined
• 4 medium zucchini spiralized into zoodles about 6 cups
• 2 tablespoons olive oil for cooking
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon lemon juice plus wedges to serve
• 1/4 teaspoon red pepper flakes optional
• 2 cups packed fresh basil leaves
• 1/3 cup pine nuts toasted
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra virgin olive oil for pesto
• 1/2 teaspoon kosher salt for pesto
• 1/4 teaspoon black pepper for pesto

How to Make this

1. Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, about 2 to 3 minutes; remove and let cool.

2. Make the pesto: in a food processor combine 2 cups packed basil leaves, the toasted 1/3 cup pine nuts, 1/2 cup grated Parmesan, 2 garlic cloves, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; pulse while streaming in 1/2 cup extra virgin olive oil until smooth; scrape down sides and taste, adjusting salt and pepper if needed.

3. Pat 1 pound raw shrimp dry and season with salt and freshly ground black pepper to taste and 1 tablespoon lemon juice; sprinkle 1/4 teaspoon red pepper flakes over the shrimp if using.

4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add the shrimp in a single layer and cook until pink and opaque, about 1 to 2 minutes per side depending on size; transfer shrimp to a plate.

5. In the same skillet briefly sauté the 4 medium zucchini spiralized into about 6 cups of zoodles for 1 to 2 minutes just to warm and soften slightly; season lightly with salt and freshly ground black pepper.

6. Return the cooked shrimp to the skillet with the zoodles and reduce heat to low.

7. Add enough pesto to coat the shrimp and zoodles to your taste, tossing gently until everything is evenly coated and heated through, about 1 minute.

8. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice; serve immediately with lemon wedges on the side.

Equipment Needed

1. Dry skillet for toasting pine nuts
2. Food processor or blender for the pesto
3. Measuring cups and spoons
4. Large skillet for cooking shrimp and zoodles
5. Tongs or spatula for turning shrimp and tossing
6. Spiralizer for making zucchini noodles (or pre-spiralized zoodles)
7. Grater for Parmesan
8. Cutting board and chef knife
9. Small bowl or plate for resting cooked shrimp
10. Citrus juicer or reamer for lemon juice

FAQ

Gluten Free & Keto Pesto Shrimp Zoodles Recipe Substitutions and Variations

• Shrimp: replace with bay scallops or sliced boneless skinless chicken breast, cooked through and seasoned like the shrimp
• Pine nuts: swap for toasted walnuts or slivered almonds for similar fat and texture
• Parmesan: use Pecorino Romano or nutritional yeast for a dairy free option
• Zoodles (zucchini): substitute with spaghetti squash, cabbage ribbons, or konjac/kelp noodles

Pro Tips

1. Pat the shrimp super dry before seasoning and cooking. That little extra step gives you better browning and prevents them from steaming, so you get more flavor and a nicer texture.

2. Don’t overcook the zoodles. Blast them in a hot skillet for just a minute or two so they soften but stay slightly crisp. If they release too much water, drain briefly in a colander or blot with paper towels.

3. Toast the pine nuts until just golden and fragrant, then let them cool fully before blitzing into the pesto. Warm nuts can make the oil separate and change the pesto texture.

4. Make the pesto a bit looser than you think you need. A looser pesto coats the shrimp and zoodles more evenly. If it seems too thick, thin with a teaspoon or two of olive oil or a squeeze of lemon.

5. Finish with a taste test for balance. Add small amounts of salt, pepper, or lemon juice at the end until the brightness of the basil and acidity from the lemon pop without overpowering the shrimp.