I made Garlic Shrimp With Zucchini Noodles and honestly I can’t stop thinking about how ridiculously fresh and zingy it looks.
I can’t get enough of Garlic Shrimp With Zucchini Noodles. The punch of lemon and garlic on shrimp hits me every time.
I love that it feels light and not like one of those heavy pasta dinners I regret. Shrimp And Zoodles Healthy?
Yep, it actually tastes indulgent while being mostly vegetables. I adore the snap of fresh zucchini noodles and the way parsley and Parmesan cling to the sauce.
But mostly I’m obsessed with the shrimp itself, plump and garlicky, begging for another bite. Quick, bright, messy, and endlessly repeatable.
I want it right now like this every night.
Ingredients
- Shrimp: juicy protein, cooks fast, gives a big seafood punch.
- Zoodles: light, slightly crisp, they’re basically veggie pasta without guilt.
- Extra virgin olive oil: bright mouthfeel and helps brown shrimp.
- Butter: basically makes it richer and gives a silky finish.
- Garlic: punchy aroma that makes the whole dish feel cozy.
- Fresh lemon juice and zest: bright zing that keeps it lively.
- Red pepper flakes: bring heat; add more if you like spice.
- Kosher salt: seasons everything, makes the flavors actually pop.
- Black pepper: warm, sharp edge that wakes up the palate.
- Parsley: fresh green notes and a pretty, herby finish.
- Parmesan: nutty, salty topping that feels a little indulgent.
- White wine or broth: adds subtle savory depth and moistness.
Ingredient Quantities
- 1 lb large shrimp, peeled and deveined (tails removed or on, your call)
- 4 medium zucchini, spiralized into noodles (about 6 cups)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter (optional, but makes it richer)
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice plus 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional, add more if you like heat)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons fresh parsley, chopped
- 1/4 cup freshly grated Parmesan cheese (optional)
- 2 tablespoons dry white wine or low sodium chicken broth (optional, for deglazing)
How to Make this
1. Pat shrimp dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the red pepper flakes, set aside.
2. Heat a large skillet over medium high heat, add 1 tablespoon olive oil and the butter if using, let butter melt and shimmer but not burn.
3. Add shrimp in a single layer and cook about 2 minutes per side until pink and opaque, remove shrimp to a plate so they dont overcook.
4. In the same skillet add the remaining 1 tablespoon olive oil and minced garlic, cook 30 seconds until fragrant but not browned.
5. Pour in the white wine or chicken broth to deglaze the pan, scrape up brown bits, let it reduce for about 30 to 60 seconds, then stir in the lemon juice and lemon zest.
6. Add spiralized zucchini noodles to the skillet, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, toss and sauté 1 to 2 minutes until just tender but still crisp, dont let them get soggy.
7. Return the shrimp to the pan, toss everything together for another 30 seconds so flavors combine, taste and adjust salt or pepper if needed.
8. Remove from heat, stir in chopped parsley and grated Parmesan if using, give it one last toss and serve immediately with extra lemon wedges if you like.
Equipment Needed
1. Large skillet (12-inch)
2. Tongs or a spatula for turning shrimp
3. Cutting board and chef’s knife (for garlic, lemon, parsley)
4. Microplane or fine grater for lemon zest and Parmesan
5. Measuring spoons and a tablespoon measure
6. Bowl or plate to hold the seasoned shrimp
7. Spiralizer or pre-spiralized zucchini (or a peeler if you prefer ribbons)
8. Small cup or measuring glass for the wine or broth and lemon juice
FAQ
Lemon Garlic Shrimp Zucchini Noodle (Light & Easy Dinner!) Recipe Substitutions and Variations
- Shrimp
- Chicken breast, thinly sliced and quickly seared (use same seasoning, cook a bit longer)
- Firm tofu, pressed and cubed, sauté until golden for a vegetarian swap
- Scallops, cook just until opaque for a similar sea flavor
- Zucchini noodles
- Spaghetti squash, roasted and scraped into strands for a slightly sweeter base
- Yellow summer squash, spiralized the same way for similar texture
- Store bought kelp or konjac noodles, rinse and warm gently if you want lower calories
- Extra virgin olive oil
- Avocado oil, higher smoke point if you want to sear hotter
- Light olive oil, milder flavor and still heart healthy
- Ghee or butter, for a richer, nuttier taste (use less if watching calories)
- Freshly grated Parmesan
- Pecorino Romano, saltier and sharper so use a bit less
- Nutritional yeast, for a dairy free, cheesy flavor
- Grated Asiago or Grana Padano, similar texture and savory notes
Pro Tips
1. Pat the shrimp really dry before seasoning, like wipe them with paper towels until they stop feeling slimy. If theyre even a little wet they steam instead of sear and you lose that nice browned flavor.
2. Don’t overcook the zoodles. They go from perfect to soggy in like 30 seconds, so have everything else ready before you add them. If you like them extra crisp, toss them in a colander and salt them for 5 minutes to pull out water, then squeeze gently and pat dry.
3. Use high heat for the shrimp but lower it a touch when you add garlic. Garlic burns super fast and then tastes bitter. Also, if you want deeper flavor, let the pan get a little brown stuff on it and deglaze with wine or broth right away, scraping the bits up.
4. Finish with acid and fat together. A little extra lemon or a splash of olive oil or the optional butter at the end brightens everything and makes the sauce cling to the noodles better. Taste at the end and adjust salt, pepper, or lemon in small increments so it doesnt go too sharp.
Lemon Garlic Shrimp Zucchini Noodle (Light & Easy Dinner!) Recipe
I made Garlic Shrimp With Zucchini Noodles and honestly I can't stop thinking about how ridiculously fresh and zingy it looks.
4
servings
260
kcal
Equipment: 1. Large skillet (12-inch)
2. Tongs or a spatula for turning shrimp
3. Cutting board and chef’s knife (for garlic, lemon, parsley)
4. Microplane or fine grater for lemon zest and Parmesan
5. Measuring spoons and a tablespoon measure
6. Bowl or plate to hold the seasoned shrimp
7. Spiralizer or pre-spiralized zucchini (or a peeler if you prefer ribbons)
8. Small cup or measuring glass for the wine or broth and lemon juice
Ingredients
1 lb large shrimp, peeled and deveined (tails removed or on, your call)
4 medium zucchini, spiralized into noodles (about 6 cups)
2 tablespoons extra virgin olive oil
1 tablespoon butter (optional, but makes it richer)
3 cloves garlic, minced
1 tablespoon fresh lemon juice plus 1 teaspoon lemon zest
1/4 teaspoon red pepper flakes (optional, add more if you like heat)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons fresh parsley, chopped
1/4 cup freshly grated Parmesan cheese (optional)
2 tablespoons dry white wine or low sodium chicken broth (optional, for deglazing)
Directions
- Pat shrimp dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the red pepper flakes, set aside.
- Heat a large skillet over medium high heat, add 1 tablespoon olive oil and the butter if using, let butter melt and shimmer but not burn.
- Add shrimp in a single layer and cook about 2 minutes per side until pink and opaque, remove shrimp to a plate so they dont overcook.
- In the same skillet add the remaining 1 tablespoon olive oil and minced garlic, cook 30 seconds until fragrant but not browned.
- Pour in the white wine or chicken broth to deglaze the pan, scrape up brown bits, let it reduce for about 30 to 60 seconds, then stir in the lemon juice and lemon zest.
- Add spiralized zucchini noodles to the skillet, season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, toss and sauté 1 to 2 minutes until just tender but still crisp, dont let them get soggy.
- Return the shrimp to the pan, toss everything together for another 30 seconds so flavors combine, taste and adjust salt or pepper if needed.
- Remove from heat, stir in chopped parsley and grated Parmesan if using, give it one last toss and serve immediately with extra lemon wedges if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 280g
- Total number of serves: 4
- Calories: 260kcal
- Fat: 11.7g
- Saturated Fat: 3.7g
- Trans Fat: 0.01g
- Polyunsaturated: 1.1g
- Monounsaturated: 5.4g
- Cholesterol: 227mg
- Sodium: 780mg
- Potassium: 700mg
- Carbohydrates: 5.5g
- Fiber: 1.5g
- Sugar: 3.8g
- Protein: 31.4g
- Vitamin A: 350IU
- Vitamin C: 32mg
- Calcium: 177mg
- Iron: 1.4mg
