Lemon Garlic Shrimp Zucchini Noodle Recipe

Lemon Garlic Shrimp Zucchini Noodle Recipe kicks off with a fresh, zesty vibe that’s hard to resist. If you’ve been craving something light but packed with flavor, this dish checks all those boxes. Plus, it’s a fun way to sneak in some veggies without feeling like you’re munching on a salad (unless you’re into that, no judgment).

Why You Should Try Lemon Garlic Shrimp Zucchini Noodle

Ever get tired of the same old pasta? I sure do. Swapping traditional noodles for zucchini noodles adds a refreshing crunch and keeps things low-carb. The shrimp cooks up quickly, soaking in the lemon and garlic goodness, making every bite a little burst of sunshine. Plus, it’s a dish that comes together faster than you can say “what’s for dinner?”

Variations I’ve Tried And Liked

I like to switch things up depending on what’s in my fridge or mood. Sometimes I toss in cherry tomatoes for a pop of sweetness or sprinkle red pepper flakes when I’m feeling a bit spicy. Adding fresh basil or parsley at the end gives it a herbaceous lift. And if you want to go all out, a little grated Parmesan never hurts.

Adaly Kandice

Lemon Garlic Shrimp Zucchini Noodle Recipe

A light and healthy dish featuring shrimp sautéed with garlic and lemon, served over zucchini noodles.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Lunch

Cuisine: American

Calories: 290

Ingredients

  

• 12 oz shrimp, peeled and deveined
• 3 medium zucchini, spiralized into noodles
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes
• to taste salt and black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

1. Heat olive oil in a large pan over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add shrimp to the pan, season with salt, pepper, and red pepper flakes if using.
4. Cook shrimp for 2-3 minutes per side until pink and cooked through.
5. Remove shrimp and set aside. In the same pan, add zucchini noodles and sauté for 2-3 minutes.
6. Return shrimp to the pan, add lemon juice and toss everything together.
7. Garnish with fresh parsley before serving.

Notes

Be careful not to overcook the zucchini noodles; they should be tender but still slightly crisp. Adjust seasoning to taste.

Holly’s Pro Tips for Lemon Garlic Shrimp Zucchini Noodle Recipe

• Use fresh shrimp whenever possible; frozen works, but fresh gives you that extra flavor punch.
• Don’t overcook the zucchini noodles—they only need a couple of minutes or they’ll turn into mush.
• If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips or buy pre-spiralized zucchini at some grocery stores.
• Adding lemon zest is a small step that really brightens the whole dish. Don’t skip it!

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to two days. To keep zucchini noodles from getting soggy, it’s best to store shrimp and noodles separately if you can. When reheating, warm the shrimp gently in a pan and toss fresh zucchini noodles in at the end just to warm them slightly.

Common Mistakes to Avoid

• Overcooking shrimp turns it rubbery, so keep a close eye while it cooks.
• Cooking zucchini noodles too long makes them watery and limp. Quick toss is the way to go.
• Forgetting to season properly can leave this dish bland, so taste as you go.
• Using too much oil can weigh down this light dish, so measure carefully.

Nutrition Information (per serving)

• Calories: 290 kcal
• Carbohydrates: 8 g
• Protein: 32 g
• Fat: 14 g
• Fiber: 2 g
• Sugar: 4 g