Description
A quick, healthy, and flavorful dinner featuring tender shrimp, vibrant zucchini noodles, and a bright lemon garlic sauce. Ready in just 15 minutes, this Mediterranean-inspired dish is light, comforting, and perfect for busy weeknights.
Ingredients
Scale
- 12 oz large shrimp, peeled and deveined (fresh or thawed, tail-on optional)
- 2–3 medium zucchini (about 1 lb), spiralized into zoodles
- 2 tbsp olive oil (extra virgin recommended)
- 2–3 cloves garlic, minced
- 1 large lemon, zest and juice separated
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, freshly cracked
- 1/8 tsp red pepper flakes (optional)
- 2 tbsp parsley, chopped (for garnish)
- 1 tbsp butter (optional, for extra richness)
- 1/2 cup cherry tomatoes, halved (optional)
- 1–2 tbsp parmesan cheese, grated (optional)
Instructions
- Pat shrimp dry with a paper towel. Sprinkle with a pinch of salt and pepper.
- Spiralize zucchini into noodles. If using pre-spiralized, fluff and pat dry. Lay zoodles on a towel to absorb excess moisture.
- Heat olive oil in a large nonstick skillet over medium-high until shimmering.
- Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove shrimp to a plate and cover loosely.
- Reduce heat to medium. Add minced garlic to the skillet and stir for about 30 seconds until fragrant.
- Add zoodles to the pan. Toss gently with tongs for 2–3 minutes until just softened but still vibrant green.
- Zest lemon directly over zoodles. Squeeze in juice from half the lemon (about 1 tbsp). Sprinkle in red pepper flakes, another pinch of salt, and a little more pepper.
- Return shrimp to skillet, toss gently with zoodles and sauce. Sprinkle with chopped parsley. Optional: add butter or grated parmesan for extra richness.
- Plate immediately while warm. Garnish with extra lemon zest and parsley. If using cherry tomatoes, scatter on top.
Notes
Pat shrimp and zoodles dry for best texture. Don’t overcook shrimp or zoodles to avoid rubbery shrimp and soggy noodles. Taste and adjust seasoning before serving. For dairy-free, skip butter and parmesan. You can swap shrimp for chicken, tofu, or chickpeas. Zoodles are best served immediately; leftovers keep for up to 2 days.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 1/4 cups
- Calories: 220
- Sugar: 4
- Sodium: 500
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 2
- Protein: 25
Keywords: shrimp zoodles, lemon garlic shrimp, healthy dinner, low carb, gluten free, quick shrimp recipe, zucchini noodles, Mediterranean, easy weeknight meal