Pesto Zoodle Shrimp Bowls have saved my weeknight dinners more times than I can count. You know that crazy hour, when you’re already hungry and anything complicated is just out? That’s when I reach for zoodles instead of pasta and toss shrimp into a skillet. Honestly, the whole thing comes together in like twenty minutes. The best part? There’s so much flavor, no one even misses the carbs. If you’re craving something easy, green, and just different enough to break the takeout cycle, stick around. You might also want to check out my easy stir fry dinner for another fast meal idea. 
Ask an Irresistible, Sweet-Tooth Question
But okay, here’s my question for you. When was the last time a healthy dinner actually tasted so good you had to stop yourself from licking the plate? Yeah, I’m serious. If you’re fighting the same pasta cravings or secretly want to eat something bright and fresh—without all the guilt—these bowls are gonna hit the spot. Promise. 
Why You’ll Love This Recipe
So let me tell you, these Pesto Zoodle Shrimp Bowls are the real deal for a “feels fancy” meal at home. They’re wild because they pack a punch with flavor but use hardly any ingredients. I’ve made this on a Tuesday when work got outta hand and still had dinner ready before my next show came on. Plus, zoodles (you know, zucchini noodles) make you feel like you’re eating a giant bowl of pasta, but it’s lighter. It’s secretly healthy and no one has to know. The shrimp soak up all the pesto and get super juicy. Just try it—dare ya not to go back for seconds. 
Ingredients
You really don’t need much, and that’s probably why this is now regular “lazy dinner” status for me. Here’s what you’ll need, and don’t sweat it if you’re missing something—substitutes work.
- Zucchini (about 2 medium ones, spiralized into zoodles)
- Shrimp (peeled and deveined, thawed if frozen)
- Pesto (homemade or jarred, no judgment)
- Olive oil (seriously, a splash will do)
- Garlic (one clove, chopped nice and small)
- Lemon (a squeeze for brightness)
- Salt and pepper
Honestly… sometimes I throw in cherry tomatoes if I’m feeling bold or add a shake of chili flakes, but you do you.
Timing
Let’s set some expectations. You’ll be shocked how quick this gets done. It takes me close to 20 minutes—maybe 25 minutes if there’s a dog underfoot or the shrimp are hiding in the back of the freezer. Prepping the zoodles is the longest bit; the rest is just sauté and toss. I mean, have you ever wished dinner cooked itself? This is basically it.
Step-by-Step
Here’s the real, non-cheffy way to make these delicious bowls. First, spiralize your zucchinis. I go with a cheap handheld spiralizer, but you can buy zoodles already made. Next, toss your shrimp with a pinch of salt and pepper. Heat olive oil in a big ol’ skillet on medium, add garlic, let it get fragrant, then in goes the shrimp. Flip them after a couple of minutes—when they go pink, they’re done. Push shrimp aside (or take them out for a sec), add zoodles, and cook a minute or two. Just want them slightly soft, not limp spaghetti. Turn off the heat, dump in the pesto, and toss everything. Spritz with lemon before serving. That’s it. No sweating in the kitchen, I swear.
Nutritional Information
Eating pesto zoodle shrimp bowls always feels like cheating, yet here we are—tons of protein, barely any carbs, and lots of veggies. Shrimp is good for you (hello, lean protein), and pesto gives you healthy fats. Zucchini basically counts as your green for the day. I usually feel light after eating, not stuffed to the gills. So yeah, it’s no five-star nutrition chart, but it’s darn close.
Healthier Alternatives
Look, maybe you’re trying to cut out dairy or go even greener. Use a vegan pesto, or skip store brands and blend basil with lemon, olive oil, and walnuts. You can swap shrimp for grilled chicken or tofu if seafood isn’t your jam. Bonus: toss in spiralized carrot or sweet potato for new flavors. Healthier can actually be tasty—who knew?
Serving Suggestions
I love making these bowls into a “make it your way” sorta meal.
- Sprinkle with parmesan for cheesiness.
- Add toasted pine nuts for crunch (they’re game-changers).
- Serve over a handful of fresh arugula if you want extra greens.
- Top with extra lemon zest for brightness.
Honestly, pile on whatever you like. That’s the beauty of these bowls.
Common Mistakes
Okay, confession time. I’ve overcooked the shrimp more than once. They get rubbery, so keep an eye! Zoodles also get super watery if you cook them too long—just give them a quick toss in the pan. Oh, and too much pesto can weigh everything down; a couple spoonfuls will do. Ask me how I know… my pesto floods have been epic.
Storing Tips
If you happen to have leftovers (rare, I know), throw them in a container for lunch tomorrow. Just remember, zoodles release water as they sit, so it’s totally normal if things get a bit soupy. I like to drain a bit before reheating. Sometimes I add a tiny splash of fresh pesto to wake it up.
Common Questions
Can I use frozen shrimp?
Absolutely. Just thaw and dry them first. Wet shrimp won’t sear.
What if I don’t have a spiralizer?
Check the store for pre-spiralized zoodles, or use a veggie peeler for ribbons. Not perfect, but it works.
How much pesto is too much?
Start small and add more as you go. You want a nice coat, not a swimming pool.
Can I swap in other veggies?
For sure. Spiralized carrots, sweet potato, or even bell pepper strips work too.
Is this meal kid-friendly?
You bet. Skip the chili flakes and it’s usually a hit with little ones.
Ready to Zoodle Like a Pro?
So here’s the short version: pesto zoodle shrimp bowls are fast, healthy, and honestly, weirdly satisfying. Just a handful of simple ingredients, not much mess, and a finish that feels like you ordered from a low carb bistro. Next time you want to shake up your dinner routine, trust me—it’s worth a shot. And if you’re still looking for inspo, I found some nifty tricks on Low Carb Pesto Shrimp Zoodles | Healthy Fitness Meals and another creative spin with Pesto Shrimp Zucchini Noodle Dish – Sprouting-Vitality Food + … You’ll thank yourself later, I swear. Just try it for your next busy night. 
Pesto Zoodle Shrimp Bowls
Ingredients
Main Ingredients
- 2 medium Zucchini, spiralized into zoodles
- 8 oz Shrimp, peeled and deveined Thawed if frozen
- 1/2 cup Pesto Homemade or jarred
- 1 tbsp Olive oil A splash will do
- 1 clove Garlic, chopped Chopped nice and small
- 1 tbsp Lemon juice A squeeze for brightness
- to taste Salt and pepper
Optional Additions
- to taste Cherry tomatoes Optional
- to taste Chili flakes Optional
Instructions
Preparation
- Spiralize the zucchini using a spiralizer or buy pre-made zoodles.
- Toss the shrimp with a pinch of salt and pepper.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add garlic to the skillet and sauté until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, flipping them after a couple of minutes.
- Push the shrimp aside or remove them from the skillet temporarily.
- Add the zoodles to the skillet and cook for 1-2 minutes until they are slightly soft but not limp.
- Turn off the heat, add the pesto, and toss everything together.
- Spritz with lemon juice before serving.
