Shrimp Meatballs with Zucchini Noodles

Creamy Pesto Shrimp

Ground shrimp make a surprisingly pleasant texture for meatballs in this light summer dish.

5.0 from 1 reviews
Shrimp Meatballs with Zucchini Noodles
Makes 4 to 6 Servings
  • 1 red Anaheim chile pepper, seeded and finely chopped
  • ¼ cup finely chopped red bell pepper
  • ¼ cup finely chopped yellow onion
  • 1½ teaspoons finely chopped garlic, divided
  • 1 pound peeled and deveined large fresh shrimp
  • ½ cup panko (Japanese bread crumbs)
  • 1 large egg, lightly beaten
  • 3 tablespoons mayonnaise
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Creole seasoning
  • ½ teaspoon lemon zest
  • ¼ cup extra-virgin olive oil, divided
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 (10-ounce) packages fresh zucchini noodles (spiralized zucchini)
  • Garnish: chopped fresh parsley, crushed red pepper, shaved Parmesan cheese
  1. In the work bowl of a food processor, add Anaheim chile, bell pepper, onion, and ½ teaspoon garlic; pulse until finely chopped. Add shrimp, and pulse until finely chopped. Transfer to a large bowl.
  2. In a small bowl, combine bread crumbs, egg, mayonnaise, chives, parsley, Creole seasoning, and lemon zest. Let stand for 10 minutes. Add bread crumb mixture to shrimp mixture, and stir until combined. Cover and refrigerate for 1 hour or up to overnight.
  3. Shape shrimp mixture into 20 balls.
  4. In a large saucepan, heat 2 tablespoons oil over medium heat. Add meatballs, and cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted in center registers 140°, 15 to 20 minutes. Remove meatballs from pan.
  5. In same pan, heat remaining 2 tablespoons oil over medium heat. Add remaining 1 teaspoon garlic, and cook, stirring occasionally, until lightly golden, about 2 minutes. Add wine and lemon juice. Cook, stirring occasionally, until reduced by half, 5 to 6 minutes. Add zucchini noodles, and gently toss until combined. Cook until just warmed. Return meatballs to pan. Garnish with parsley, crushed red pepper, and cheese, if desired.




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