Cilantro Pesto Zoodles with Shrimp contains a pesto made of avocado, cilantro and sunflower seeds topped with shrimp. A great way to cut on carbs without losing on taste!
Cilantro Pesto Zoodles with shrimp is such a simple and tasty dish. 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! Don’t worry if you don’t own a special zoodle machine. Use the cheese grater!
I’ve made the zoodles ultra creamy with the help of an avocado-based pesto and given them a fresh touch of cilantro. If you are one of those “soap” tasting people, substitute it with some basil. Plus, since the carbs are low, the avocado will help satisfy and unctuous the dish.
What is Pesto?
I did not know if I could call this sauce a “pesto,” so I checked my good friend Wikipedia and got my answer. Pesto is technically a paste made by pounding, in other words, done in a mortar. Nowadays most make their pesto with a blender. So, I’ve used it for this “modern pesto.” The idea came from another Zoodle recipe I made last year, which was dreamy creamy.
This time I wanted to use different ingredients yet still similar to Genovese pesto. I’ve changed the basil for cilantro, the pine nuts for sunflower seeds, and the garlic for a fresh green pepper. I wanted to use shrimp with the Zoodles to add proteins, so I thought this “sweet pesto” would fit with a spiced shrimp.
Many Types of Paprika
There are many types of paprikas in Spain: smoked, spicy, bittersweet and sweet. Each is made with different peppers and methods, which gives them their attributes. You’ll find the sweet type on most supermarket shelves.
For this recipe, I wanted some of that “spicy” paprika for the shrimp to complement the sweet, creamy pesto underneath. If you have sweet paprika, add a sprinkle of Espelette pepper or cayenne powder. We wouldn’t want to make this a “too sweet” dish and miss that lovely dynamic duo that is spicy and sweet!
Other Zoodle Ideas
So let’s make zoodles!
Cilantro Pesto Zoodles with Shrimps
- 6 zucchinis
- 200 g frozen shrimps
- 1 garlic clove
- 1 tbsp vodka (*optional)
- 1 tsp spicy paprika
- salt and pepper
- 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
- Start by making the zoodles with the zucchinis, using a mandoline or spiralizer, and 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, on medium-high heat, cook the shrimp 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 shrimp on top of the zoodles with a lime wedge.
This looks like a yummy recipe. I love zoodles! Thanks
I love the fact that your pesto has some avocado in there too. It must help to make it super creamy and delicious!
Exactly! Nothing more unctuous than an avocado!
This looks insanely delicious! And what a great way to get some veggies into your life. Mmm!
Filled with veggies! Thanks for stopping by!
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 🙂
I m a big fan of cilantro! Too often put aside…
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!
A great combination for sure!
That is one awesome zoodle dish Marie! I am just letting you know that I have nominated you for the One Lovely Blog Award. Feel free to check out the post: http://www.blogtasticfood.com/one-lovely-blogger-award/
Thanks for letting me know!
no worries (:
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.
Yes, zoodles goes with everything! Love them!
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
Yes exactly! It s easy and healthy plus it goes well with anything!
This Cilantro pesto looks delicious, I’m interested in tasting in the kick the bell pepper adds to it. Great combos!
I’ve never made homemade pesto before! It looks so fresh.
Plus it’s easy;)
These zoodles look great. So quick and easy too. Love the photos.
Thanks! They look as good as they taste;)
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!
Thanks! I totally agree, pesto is pesto done in a mortar or processor;)
I love the pesto flavours! And the combination of paprika prawns over the creamy sounds heavenly!
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
Yes it’s a great combination!
Ha! I’m actually making zoodles for dinner tonight and with pesto! I just love zoodles – they’re fast, easy, and so healthy!
They are the new noodles!;)
I’ve been contemplating a zoodle maker on Amazon. It’s been on my wish list forever. After seeing your delicious looking pics, I think I should get it! Thanks for sharing!
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!
the avocado help to pack on a bit of “filling belly content” in there;)
This looks so so good! I don’t make zoodles nearly enough, my kids absolutely love them though, such a great way to get extra veggies into the little ones!