Quick And Healthy Grilled

Healthy Recipes on the Grilled


Fitbit_July_ZucchiniPesto_Blog
Recipe by Charity Ferreira | Photo by Erin Kunkel

spiralizer cutting tool if you want to make “zoodles” often, but a mandoline or a veggie peeler also gets the job done. Try them with this flavorful nutty pesto and grilled shrimp, finished with a big squeeze of lemon.

Ingredients

For the pesto:
2 cups (2 oz/60 g) packed fresh basil leaves
Handful fresh mint leaves (about 10 leaves)
½ cup (2½ oz/75 g) roughly chopped almonds, toasted
¼ cup (2 fl oz/60 ml) extra-virgin olive oil
3 tablespoons water
2 tablespoons fresh lemon juice
1 clove garlic, peeled
Salt and freshly ground pepper

6 zucchini
1 lb (500 g) shrimp, peeled and deveined
2 tablespoons fresh lemon juice
4 teaspoons olive oil
Lemon wedges, for serving (optional)

Instructions

To make the pesto, in a food processor, add the basil, mint, almonds, olive oil, water, lemon juice, garlic, and a pinch of salt and pepper. Process until smooth, scraping down the sides of the bowl once or twice. Set aside.

Rinse and dry the zucchini and trim both ends. Using a spiral cutter, make zucchini noodles, cleaning the blade after each zucchini is finished. Chop the pile of zucchini noodles a few times so that you have slightly shorter strands. (If you don’t have a spiral cutter, you can use a mandoline or a peeler to cut long julienne or ribbons.)

In a bowl, add the shrimp, lemon juice, 2 teaspoons of the olive oil, and a pinch of salt and pepper. Turn to coat. Cover and refrigerate until ready to grill.

While the shrimp is marinating, preheat a grill over medium-high heat. Oil the grate.

Drain the shrimp and thread them onto 4 metal skewers. Place the shrimp over the hottest part of the grill and cook, turning once, until they are bright pink and opaque, about 4 to 5 minutes total.

Meanwhile, in a large nonstick frying pan over medium-high heat, warm the remaining 2 teaspoons of oil. Add zucchini noodles and sprinkle lightly with salt and pepper. Cook, stirring often, just until the noodles are bright green and slightly softened, 3 to 5 minutes.

Toss the noodles gently with the pesto sauce. Divide the noodles between bowls. Push the grilled shrimp off skewers onto each portion. Top with the lemon slices, if you like, and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 429
Protein 23 g
Total fat 30 g
Saturated fat 4 g
Carbs 23 g
Fiber 8 g
Sugar 11 g
Sodium 681 mg

Hungry for more? Check out 5 Ways to Try the Veggie Noodle Trend.

This article is not intended to substitute for informed medical advice. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.



Share this article





Related Posts


Recipes on the Grill
Recipes on the Grill
Easy Dinner on the Grilled
Easy Dinner on the Grilled
Healthy Recipes for Grilling
Healthy Recipes for Grilling

Latest Posts
Southern Style BBQ recipes
Southern Style…
From Sept. 7 through 9, 2007, we visited…
BBQ Menu Plan
BBQ Menu Plan
Barbecues are a fun way to entertain…
Easy side for Grilling out
Easy side for…
I love grilling out! Hamburgers, sausages…
BBQ Ingredients
BBQ Ingredients
Memorial Day Weekend, the start of outdoor…
Different Grilling Ideas
Different Grilling…
Grilling Recipes Ideas Related Keywords…
Search
Featured posts
  • Recipes on the Grill
  • Easy Dinner on the Grilled
  • Healthy Recipes for Grilling
  • Recipes for the Grilled
  • Cheap Meals on the Grill
  • Best Things to cooking on the Grill
  • Healthy Meals on the Grill
  • Sides on the Grill
  • Meats to BBQ on the Grilling
Copyright © 2023 l amvet1.com. All rights reserved.