Why You’ll Love This Recipe
One-Pan Lemon Garlic Shrimp and Zucchini Noodles is a quick, light, and flavorful dish that brings together the freshness of zucchini noodles with the brightness of lemon and the savory punch of garlic shrimp. It’s low-carb, gluten-free, and perfect for busy weeknights when you need a healthy meal in minutes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shrimp (peeled and deveined)zucchini (spiralized into noodles)olive oilgarlic (minced)lemon juicelemon zestcrushed red pepper flakes (optional)saltblack pepperfresh parsley (chopped, for garnish)
directions
Heat olive oil in a large skillet over medium heat.
Add the garlic and sauté for about 30 seconds until fragrant.
Add the shrimp, season with salt, pepper, and red pepper flakes (if using), and cook for 2–3 minutes per side until pink and opaque.
Stir in the lemon juice and zest, and let it simmer for 1 minute.
Add the zucchini noodles to the skillet and toss gently to combine with the shrimp and sauce.
Cook for 2–3 more minutes until the zucchini is tender but still crisp.
Remove from heat and garnish with fresh parsley before serving.
Servings and timing
This recipe yields 2 servings.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes
Variations
Add cherry tomatoes for extra color and a juicy bite.
Sprinkle with grated Parmesan or crumbled feta for a savory finish.
Use spiralized carrots or squash for variety.
Substitute shrimp with scallops or diced chicken for a different protein option.
Add a splash of white wine for a more complex sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.Reheat gently in a skillet over low heat to avoid overcooking the shrimp and zucchini.Not recommended for freezing, as zucchini noodles may become mushy.
FAQs
Can I use frozen shrimp?
Yes, just make sure to thaw and pat them dry before cooking to avoid excess moisture.
Can I make zucchini noodles ahead of time?
Yes, spiralize them in advance and store in the fridge for up to 3 days.
How do I keep the zucchini noodles from getting soggy?
Cook them briefly and avoid salting beforehand, as salt draws out moisture.
Is this dish keto-friendly?
Yes, it’s low in carbs and fits well into a keto diet.
Can I use pre-cooked shrimp?
Yes, but add them near the end just to heat through to prevent rubbery texture.
Do I need a spiralizer?
A spiralizer is easiest, but you can also use a julienne peeler or buy pre-spiralized zucchini.
Can I add other vegetables?
Absolutely—bell peppers, mushrooms, or spinach pair well with this dish.
Is this dish spicy?
Only if you add red pepper flakes. You can adjust to taste or omit.
Can I serve this cold?
Yes, it works well as a cold shrimp zucchini salad too.
What oil works best?
Olive oil adds flavor, but avocado oil is a good alternative for high-heat cooking.
Conclusion
One-Pan Lemon Garlic Shrimp and Zucchini Noodles is a fast, wholesome, and delicious option for anyone looking to eat light without sacrificing flavor. With minimal cleanup and versatile ingredients, this dish is sure to become a regular in your weeknight rotation.
Print
One-Pan Lemon Garlic Shrimp and Zucchini Noodles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Sauté
- Cuisine: American
Description
A healthy, flavorful, and quick-to-make dish featuring succulent shrimp and fresh zucchini noodles, all cooked in one pan with a zesty lemon garlic sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchinis, spiralized
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon, juiced and zested
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp to the skillet, season with salt, pepper, and red pepper flakes, and cook for 2–3 minutes per side until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
- Add zucchini noodles to the same skillet and cook for 2–3 minutes, stirring occasionally.
- Return the shrimp to the skillet and add lemon juice and zest.
- Toss everything together and cook for another minute until heated through.
- Garnish with chopped parsley and serve immediately.
Notes
- Do not overcook zucchini noodles to prevent them from becoming mushy.
- You can add cherry tomatoes or spinach for extra flavor and nutrients.
- Use pre-spiralized zucchini to save prep time.