Pesto Zoodles with Shrimps is made with an avocado, cilantro and sunflower seeds unctuous pesto topped with lightly spiced garlic-paprika shrimps. A great way to cut on carbs without loosing on taste!

Creamy Cilantro Zoodles with paprika shrimps (5)

Zoodles, zoodles, zoodles… Quite a “hit” from last summer, not yet out of the spectrum of trends… so let’s make good use of it! I’m looking for ways to cut on carbs these days and zoodles are a great way to imitate a plate of pasta without all the empty calories! If you don’t have a special instrument to make zoodles, no worry! Simply use the cheese grater!

I’ve made the zoodles ultra creamy with the help of an avocado based pesto and gave it a fresh touch of cilantro. If you are one of those “soap” tasting person, simply substitute it by some basil. Plus, since the carbs are low, the avocado will help make the dish satisfying and unctuous.

What is pesto exactly?

Creamy Cilantro Zoodles with paprika shrimps

Well, I did not know if I could call this sauce a “pesto”, so I went on to check my good friend Wikipedia and got my answer. Pesto is technically a paste that is made by pounding, in other words, done in a mortar. I didn’t use a mortar, but most people nowadays makes their pesto with the blender which … is the modern way to make pesto. So, I’ve used it for this “modern pesto”. The idea came from another Zoodle recipe I’ve made last year (Pesto-Avocado Zoodles) which was dreamy creamy, the perfect dish for a hot summer day. This time I wanted to use a different set of ingredients yet still similar to Genovese pesto. I’ve change the basil for cilantro, the pine nuts for sunflower seeds, the garlic for a fresh green pepper and to keep it vivid green and fresh a touch of lime. I wanted to use shrimps with the Zoodles to add proteins in there so I thought this Cilantro “creamy sweet pesto” would fit perfectly to the spiced up shrimps.

Many types of Paprika

Cilantro Zoodles with shrimps

Here, in Spain, there are many types of paprikas… the smoked, the spicy, the bittersweet and the sweet… Each done with different peppers and methods which gives them their own attributes, giving different directions to a dish. However, in other country you’ll simply find the sweet type on the supermarket shelves. If you dig deeper, in speciality shops you might find some love Pimenton de la Vera, the smoked paprika! For this recipe, I wanted some of that “spicy” paprika for the shrimps, to complement the sweet creamy pesto underneath so hopefully your version at home is the “spicy” kind. If not, add a sprinkle of espelette pepper or cayenne powder in there. We wouldn’t want to make this a “too sweet” dish and miss that nice dynamic duo that is spicy and sweet!

So let’s make zoodles!


Cilantro Pesto Zoodles with Shrimps

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 358
Pesto Zoodles with Shrimps is made with an avocado, cilantro and sunflower seeds unctuous pesto topped with lightly spiced garlic-paprika shrimps. A great way to cut on carbs without loosing on taste!

Ingredients

  • 6 zucchinis
  • 200 g frozen shrimps
  • 1 garlic clove
  • 1 tbsp vodka (*optional)
  • 1 tsp spicy paprika
  • salt and pepper

Cilantro Pesto

  • 1 avocado
  • 2 handful cilantro leaves
  • 50 g sunflower seeds
  • 1/4 green bell pepper
  • 3 tbsp olive oil
  • 1 lime (juice)
  • salt and pepper

Instructions 

  • Start by making the zoodles with the zucchinis, using a mandoline or spiralizer, add them to a sieve with a sprinkle of salt.
  • In a blender, blend all the ingredients for the cilantro pesto and reserve.
  • In a small pan, medium high heat, cook the shrimps with the vodka, garlic, paprika and salt and let them cook until the liquid is out (2-3 minutes).
  • Rinse the pan and cook, medium high heat, the zoodles in a bit of olive oil for 1 minute, just enough to warm them up.
  • Add the pesto to the zoodles and mix.
  • Serve the shrimps on top of the zoodles with a lime wedge.
Author: thefoodolic
Calories: 358kcal
Course: Plato principal
Keyword: gluten free, low carb, no cilantro, pesto, shrimps, zoodles

Nutrition

Calories: 358kcal | Carbohydrates: 19g | Protein: 18g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 90mg | Potassium: 1279mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1088IU | Vitamin C: 69mg | Calcium: 105mg | Iron: 3mg
Nutrition Facts
Cilantro Pesto Zoodles with Shrimps
Amount per Serving
Calories
358
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
15
g
Cholesterol
 
81
mg
27
%
Sodium
 
90
mg
4
%
Potassium
 
1279
mg
37
%
Carbohydrates
 
19
g
6
%
Fiber
 
8
g
33
%
Sugar
 
9
g
10
%
Protein
 
18
g
36
%
Vitamin A
 
1088
IU
22
%
Vitamin C
 
69
mg
84
%
Calcium
 
105
mg
11
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

35 Comments

  1. I love the fact that your pesto has some avocado in there too. It must help to make it super creamy and delicious!

  2. howimetmydinner Reply

    This looks insanely delicious! And what a great way to get some veggies into your life. Mmm!

  3. these zucchini noodles look amazing and that cilantro pesto really does look creamy. I am such a big cilantro fan, so happy to see others using it 🙂

  4. ooo, give me avocado all the ways! And also all of the paprikas. I think I have four kinds at home right now myself, and I love the spicy sweet combo you have developed hare!

  5. Well this is the perfect summer dish. I love my spiralizer…and zoodles are the best. This is the perfect side for grilling season..and would feed a crowd with east.

  6. This looks so yummy, perfect for the hot summer months (I love a dish where the oven doesn’t need to be on!) And that pesto is def going to be in my recipe box, good for so many different dishes YUM

  7. Danielle Cushing Reply

    I’ve never made homemade pesto before! It looks so fresh.

  8. I think that pestos have come a long way. Just because we don’t use a mortar, doesn’t make it any less pesto. Mortar & pestles were used before the advent of the food processor 😉 The recipe looks delicious and such great ingredients in there!

    • The FoodOlic Reply

      Thanks! I totally agree, pesto is pesto done in a mortar or processor;)

  9. Perfect summer dish. I love the combination of cilantro and avocado period zoodles have been pretty popular on our table over the past few months. Thanks for sharing

  10. Derek @ Dad With A Pan Reply

    Wow that pesto you made looks so good! I used to be weird about zoodles, but they’re one of my favorite things to eat when I’m feeling in the mood for a light meal!

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