Quick Lemon Garlic Shrimp Zoodles Recipe
A fast, fresh, and flavorful 15-minute dinner featuring tender shrimp and crisp zucchini noodles tossed with garlic and zesty lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3-4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (fresh or thawed from frozen)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 medium zucchinis, spiralized into noodles (about 6 cups)
- 1 tablespoon olive oil or butter (for sautéing)
- Salt, to taste
- Juice and zest of 1 large lemon
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese (optional)
Instructions
- Prepare the zucchini noodles: Wash and dry the zucchinis. Using a spiralizer, create noodles and set aside. If using a peeler, make thin ribbons and gently pat dry with paper towels to remove excess moisture. (About 10 minutes)
- Season the shrimp: Pat the shrimp dry with paper towels. Toss with salt, pepper, and red pepper flakes if using. (2 minutes)
- Cook the shrimp: Heat 2 tablespoons olive oil over medium-high heat in a skillet. When shimmering, add the shrimp in a single layer. Cook for about 2 minutes per side or until pink and opaque. Add the minced garlic during the last 30 seconds, stirring constantly. Remove shrimp and garlic from the pan and set aside. (5 minutes)
- Sauté the zoodles: In the same pan, add 1 tablespoon olive oil or butter. Toss in the zucchini noodles and a pinch of salt. Cook for 2-3 minutes, stirring gently until just tender but still slightly crisp. (3 minutes)
- Combine and finish: Return the shrimp to the pan with the zoodles. Add lemon juice and zest, then toss everything together for about 1 minute to meld flavors and warm through. Taste and adjust seasoning if needed. (2 minutes)
- Plate and garnish: Transfer to serving plates and sprinkle with fresh parsley and Parmesan if desired. Serve immediately.
Notes
Pat shrimp and zoodles dry before cooking to avoid sogginess. Cook shrimp on medium-high heat for a nice sear and add garlic at the end to prevent burning. Avoid overcooking zoodles to keep them crisp. If shrimp release water, cook in batches to avoid steaming.
Nutrition
- Serving Size: About 1 cup of shrim
- Calories: 325
- Sugar: 4
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 22
Keywords: shrimp, zoodles, zucchini noodles, lemon garlic shrimp, quick dinner, low carb, keto, gluten-free, easy recipe