Tag: shrimp

Pesto Zucchini Noodles with Baked Shrimp by Gordon Ramsay

pesto zucchini noodles with baked shrimp on a dinner plate

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.

pesto zucchini noodles with baked shrimp on a dinner plate

Since Shawn started eating fewer carbs this past spring, it seems like zucchini and cauliflower have taken over our kitchen. It’s honestly really impressive how many things those two vegetables can stand in for! 

One of my favorite way to eat zucchini is cut into long, noodle-like strands called zucchini noodles, or zoodles. (If you’re British and call zucchini courgette, you’d call this courgetti with is super fun to say!)

It’s easy to find pre-cut zucchini noodles at the grocery store since low carb diets are so popular right now. I buy those when I’m looking for something quick, but I usually prefer to cut it myself using a spiralizer. That way I can use a smaller setting for more of an angel hair like thickness. Thinner zoodles are more tender without being soggy, and we love eating them raw or just warmed through. 

When I’m just looking to get something on the table fast, I make zucchini noodles with red sauce and sausage or meatballs. But when I have more time, I love getting creative and using them in recipes like Pepper Jack Smothered Chicken with Southwest Zoodles or Sauteed Zucchini Noodles with Fresh Herbs + Hazelnuts. 

These pesto zucchini noodles with baked shrimp fall somewhere in between. They’re really simple and easy to make – especially if you use store-bought pesto – but they have an elegant, special occasion feeling to them.

ingredients to make homemade pesto

How to make homemade pesto for pesto zucchini noodles

Homemade pesto really takes these zoodles over the top. I use the pesto recipe that Samin Nosrat shared in Salt, Fat, Acid, Heat and it’s really worth the effort. 

Samin’s recipe is different than other pesto recipes I’ve made. She has you start by grinding pine nuts into a ut butter-like paste. This paste emulsifies the pesto and gives it a super creamy texture and more consistent flavor. It’s a great extra step! 

Next, you add tons of fresh basil, salt, and parmesan cheese and drizzle in your best olive oil. If you feel like being extra, you can mash it all together using a mortar and pestle. There’s something really soothing about doing it that way. But if you don’t have one, or if you’re feeling impatient, a food processor works just as well. 

Or, you know, just buy some pesto at the grocery store. No judgment. For the best flavor, look for tubs of fresh refrigerated pesto sold in the produce section. 

mortar and pestle with pesto

shrimp and tomatoes on a baking sheet

How to make Baked Shrimp

To keep this recipe on the simpler side, I roasted the shrimp and tomatoes instead of cooking them on the stovetop.

The gentle heat of the oven cooks the shrimp perfectly every time and they don’t get overcooked or rubbery. At the same time, the tomatoes cook down and get a jammy texture and concentrated tomato flavor, without drying out. They’re amazing combined with that delicious homemade pesto! 

If you’re using frozen shrimp, just be sure to defrost them before placing them on the baking sheet. Otherwise, they can get waterlogged and soggy. You’ll also want to be sure to peel and devein the shrimp if you didn’t buy them cleaned. 

Pesto zucchini noodles with baked shrimp and tomatoes on a blue serving platter

Pesto Zucchini Noodles with Baked Shrimp

Pesto Zucchini Noodles with Baked Shrimp

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Pesto and zucchini noodles are a low carb match made in heaven. This simple dinner recipe is topped with baked shrimp and roast tomatoes.


  • 1 pound defrosted raw shrimp (large)
  • 2 cups cherry tomatoes, halved
  • 2 zucchini, spiralized
  • 1/16 cup pine nuts
  • 1 garlic clove, smashed
  • 1/4 cups basil
  • 1/12 cup shredded Parmesan cheese
  • 1/12 cup olive oil
  • Additional Parmesan cheese and basil for garnishing, if desired


  1. Heat your oven to 400F.
  2. Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.
  3. Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.
  4. Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.
  5. Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.
  6. Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)
  7. Divide between four plates. Serve immediately.


Maximize your time by making the pesto while the oven heats up!

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Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 165 Total Fat 8g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 6g Cholesterol 145mg Carbohydrates 6g Net Carbohydrates 4g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 18g

Shrimp and Grapefruit Ceviche | Healthy. Delicious. by Gordon Ramsay

Shrimp and Grapefruit Ceviche


This is a sponsored post written by me on behalf of Jackson’s Honest. All opinions are 100% mine.

Next time you feel snacky, reach for this tropical-inspired shrimp and grapefruit ceviche, served with Jackson’s Honest Potato Chips. Using pre-cooked shrimp makes it so easy! 

Shrimp and Grapefruit Ceviche

When we were in Costa Rica back in December, I pretty much lived off of ceviche and fruit. Our daily routine was pretty much waking up super early, heading off for an adventure of some sort, then trying to make it back to our resort before they stopped serving lunch at 2. Of course, things never worked out according to the plan – we always had too much fun and didn’t make it back to the hotel until after the kitchen had closed. I don’t think we managed to eat lunch there a single time! Luckily, the snack bar by the pool stayed open a little later, so we usually grabbed a bite there.

Most of what they served was pretty junky (think pizza and wings) but the ceviche was out of this world delicious.  We were looking to have a fun snack the other night and I thought it would be fun to make a recipe inspired by those lunches. I’m not sure what kind of fish they used in theirs – it was firm and white – but I made mine with shrimp. And, since it’s in season, I added red grapefruit segments along with more traditional citrus. 

You can serve this shrimp ceviche recipe with tortilla chips, but I liked it even better with potato chips – it was especially good on Jackson’s Honest purple potato chips.  Shrimp and Grapefruit Ceviche Ingredients

Shawn loves crunchy snacks, so we always have a few bags of potato chips, tortilla chips, or cheese puffs in the kitchen. Lately, we’ve been really liking chips from Jackson’s Honest.

What’s so special about Jackon’s Honest?

Jackson’s Honest potato chips are slow cooked in coconut oil, which helps preserve nutrients, and they actually taste like potato (and they aren’t greasy at all). I’m obsessed with the purple heirloom variety. They also have an apple cider vinegar flavor that I really want to try since I love salt and vinegar chips. I’ve found them at Whole Foods as well as at our local food co-op. 

In addition to potato chips, Jackson’s honest makes corn tortilla chips and grain-free puffs. Both of those are cooked in coconut oil, too. I haven’t been able to find them locally, but I’m planning to order some from Amazon soon. 

Every Jackson’s Honest product includes the statement: “Goodness. Pass It On.” which summarizes their mission to provide tasty, shareable snacks made with traditional fats like coconut oil, and to share the role that traditional fats play in helping the founder’s son Jackson, who has a rare autoimmune disease. You can learn more about their story here or follow them on facebook and instagram.

Or you can just eat their snacks because they’re delicious.  Jackson's Honest Potato Chips

Now, back to that shrimp and grapefruit ceviche. 

Ceviche is traditionally made with raw seafood marinated in citrus juice and spices. The acid in the juice “cooks” the fish without adding any heat, so it needs to be prepared very carefully. I didn’t want to mess with that (and I guessed that you wouldn’t either) so I used pre-cooked shrimp. It makes this ceviche pretty much foolproof. 

To make it, you’ll combine chopped cooked shrimp (the same kind you’d use for shrimp cocktail) with the juice from a few lemons and limes, grapefruit segments, diced red onion, and chile pepper. Let it marinate in the refrigerator for a few hours, then stir in diced avocado, cilantro, oil, and salt.  Serve the ceviche with your favorite chips for scooping. 

Shrimp and Grapefruit Ceviche

Shrimp and Grapefruit Ceviche


  • 1 pound medium cooked shrimp
  • 2 limes
  • 2 lemons
  • 1 red grapefruit
  • 1 small red onion, diced (about 1/4 cup)
  • 2 serrano chile peppers, minced
  • 1 avocado, diced
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro, chopped
  • Jackson’s Honest potato chips, for serving


  1. Chop the shrimp into bite sized pieces and put them in a non-reactive bowl. Juice the limes and lemons and pour the juice over the shrimp.
  2. On a shallow plate, cut the grapefruit into small segments. Add the segments, along with any accumulated juices, into the shrimp. Stir in the minced serrano peppers. Cover and refrigerate at least 1 hour.
  3. Before serving, stir in the avocado, olive oil, and cilantro. Season to taste with salt.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 205 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 160mg Sodium: 720mg Carbohydrates: 14g Fiber: 4g Sugar: 5g Protein: 19g

Shrimp and Grapefruit Ceviche

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