Easy, Healthy Zucchini Noodles With Shrimp and Mint Pesto

zucchini noodles with shrimp, peas and mint pesto on a white plate with a gold fork.

5 from 1 reviews

These easy, healthy zucchini noodles with shrimp and mint pesto are a light, fresh dinner perfect for spring! With just a few simple ingredients, they can be on your table in under 20 minutes. (gluten-free, dairy-free)


  • 1 lb medium-large shrimp, peeled and deveined
  • Juice of 1 lemon
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • Sea salt and black pepper, to taste
  • 3 large zucchini, spiralized
  • 1 cup frozen green peas
  • 1 recipe mint pesto (see below)

For Mint Pesto:

  • 1/4 cup pistachios, shelled
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh flat leaf parsley
  • 2 cloves garlic
  • Juice from 1/2 large lemon
  • 3 tbsp olive oil
  • 1 tbsp water, or more as needed
  • Pinch of sea salt and black pepper


  1. In a medium sized bowl, combine shrimp, garlic, lemon juice, oil, salt and pepper. Set aside. Place peas out to thaw.
  2. Prepare pesto: In a food processor (I love this one!), combine pesto ingredients. Blend until smooth, streaming in water as needed to reach a paste-like consistency.
  3. Spiralize zucchini and set aside.
  4. Heat a large nonstick skillet over medium heat. Once hot, pour in shrimp with marinade. Cook until shrimp is pink, about 2 minutes per side. Add peas and zucchini to skillet and continue to cook until warmed through, about 3 minutes.
  5. Remove skillet from heat and stir in pesto. Serve immediately.
  6. Leftovers can be stored in the refrigerator in an airtight container.


  • I prefer to et leftovers cold.
  • Swap out any fresh herbs or nuts you like in the pesto, or use store-bought pesto for more ease.
  • This recipe can be made with regular pasta instead of (or in addition to) zucchini noodles.
  • Do all the prep work first (spiralizing zucchini, marinating shrimp, and making pesto) as this dish comes together very quickly.

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