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Pesto Zucchini Noodle Bowls with Grilled Shrimp & Cherry Tomatoes

Quick Avocado Pesto Zucchini Noodles with Grilled Shrimp

Print Recipe
This vibrant dish features grilled shrimp, zucchini noodles, and cherry tomatoes, all tossed in a creamy dairy-free avocado pesto. Light, quick to prepare, and full of ingredients that support hormone health and inflammation control.
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes

Equipment

  • Grill pan or skillet
  • spiralizer or veggie peeler
  • food processor
  • measuring cups and spoons

Ingredients

For the Bowl:

  • 16 oz shrimp peeled and deveined
  • 2 zucchini spiralized or sliced into thin ribbons
  • 1 cup cherry tomatoes halved
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder

Avocado Pesto:

  • 1/2 ripe avocado
  • 1/4 cup fresh basil
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp water
  • 1 tbsp pine nuts or pumpkin seeds
  • 1/4 tsp sea salt

Instructions

  • In a food processor, blend pesto ingredients until creamy.
  • Toss shrimp with olive oil, garlic powder, and salt. Grill or sauté until pink and opaque (about 3–4 minutes per side).
  • Sauté zucchini noodles in a dry skillet for 1–2 minutes (don’t overcook).
  • Combine noodles, tomatoes, shrimp, and pesto in a bowl. Serve warm or chilled.

Video

Notes

Nutritional Information per Serving (My Fitness Pal): 
Fat: 28g
Carbohydrates: 13g
Protein: 37g
Course: dinner, Lunch, Main Course
Cuisine: Italian
Keyword: anti-inflammatory summer bowl, avocado pesto, cortisol balancing seafood dinner, dairy-free, dairy-free avocado pesto, gluten-free, high-protein zoodle bowl, pesto shrimp zucchini noodles
Servings: 2
Calories: 458kcal