Garlic Shrimp and Zucchini Noodles: 5 Easy Steps!

Why Make This Recipe

This recipe is a game-changer! It is lightning fast. You get this meal from pantry to plate in under 30 minutes, perfect for busy weeknights. It is a health and flavor powerhouse. This dish packs lean protein, fresh vegetables, and incredible taste. It is naturally low-carb and gluten-free. This makes it a fantastic option for those with dietary preferences or looking for lighter meals. This recipe is easy to customize. You can adapt it to your taste and what you have on hand. It is a crowd-pleaser. This dish is delicious enough for a special occasion, simple enough for everyday.

How to Make Garlic Shrimp and Zucchini Noodles

You start by preparing your ingredients. Peel and devein the shrimp. Make your zucchini noodles using a spiralizer or julienne peeler. Cook the shrimp quickly in a pan with garlic and spices. Sauté the zucchini noodles until just tender-crisp. Combine everything and serve.

Ingredients of Garlic Shrimp and Zucchini Noodles

• For the Shrimp:
• Fresh or frozen (thawed) shrimp (peeled and deveined)
• Olive oil
• Fresh garlic (minced)
• Red pepper flakes (optional, for a kick)
• Fresh parsley (chopped, for garnish)
• Salt to taste
• Black pepper to taste

• For the Zucchini Noodles (Zoodles):
• Medium zucchini
• Olive oil
• Salt to taste
• Black pepper to taste

• For the Sauce (Optional, but highly recommended):
• Chicken or vegetable broth
• Lemon juice (freshly squeezed)
• Butter or ghee (for richness)

Directions of Garlic Shrimp and Zucchini Noodles

1. Prep Shrimp: Thaw, peel, and devein your shrimp if needed.
2. Make Zoodles: Create zucchini noodles using a spiralizer, julienne peeler, or mandoline. You can also lightly salt the raw zoodles and let them sit in a colander for 10-15 minutes to draw out excess moisture, then pat them dry.
3. Sauté Garlic & Spices: Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant.
4. Cook Shrimp: Add the prepared shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes per side, until pink and opaque. Do not overcook. Remove shrimp from the skillet and set aside.
5. Build Sauce (Optional): In the same skillet, add chicken or vegetable broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in butter or ghee until melted.
6. Cook Zoodles: While the sauce simmers (or after removing the shrimp if you skip the sauce), add 1 tablespoon olive oil to a separate large skillet or use the same skillet after removing sauce. Add zucchini noodles. Season with salt and black pepper. Sauté on medium-high heat for 2-3 minutes, until tender-crisp. Do not overcook them; they will become watery.
7. Combine & Garnish: Add the cooked shrimp back to the skillet with the zoodles (and sauce, if using). Toss everything together gently. Garnish with fresh chopped parsley.

How to Serve Garlic Shrimp and Zucchini Noodles

Serve your Garlic Shrimp and Zucchini Noodles immediately. You can pair it with crusty bread to soak up the delicious sauce. A simple side salad with a light vinaigrette makes a good accompaniment. You can also add roasted asparagus or broccoli for more vegetables. Sprinkle some Parmesan cheese over the top for a cheesy, savory touch.

How to Store Garlic Shrimp and Zucchini Noodles

Store cooked garlic shrimp and zucchini noodles in separate airtight containers in the refrigerator for best results. This helps to prevent the zoodles from becoming too soggy and the shrimp from overcooking when reheated. Eat within 2-3 days.

Tips to Make Garlic Shrimp and Zucchini Noodles

Do not overcook the shrimp. They cook quickly and can become rubbery. Avoid soggy zoodles. Cook them just until tender-crisp; they release a lot of water. Use fresh ingredients. The quality of your garlic and shrimp makes a big difference in the taste. Season as you go. Layering flavors is key to a delicious dish.

Variation

You can add a spicy kick by increasing the red pepper flakes or adding a dash of sriracha. For an herbaceous delight, experiment with fresh basil or oregano. For a creamy indulgence, stir in a spoonful of cream cheese or a splash of heavy cream at the end. You can add extra veggies like cherry tomatoes, spinach, or bell peppers to the pan. If you prefer a different protein, try chicken or scallops instead of shrimp.

FAQs

Q1: Can I make Garlic Shrimp and Zucchini Noodles ahead of time?

While the garlic shrimp is best enjoyed fresh, you can prep your zucchini noodles beforehand. Store raw zoodles in an airtight container in the fridge for up to 2-3 days. Reheating cooked garlic shrimp and zucchini noodles can sometimes lead to an overcooked texture, so cook the components separately and combine just before serving for the best results.

Q2: What’s the best way to prevent my zucchini noodles from getting soggy when making Garlic Shrimp and Zucchini Noodles?

To avoid soggy zoodles, do not overcook them! Sauté them quickly over medium-high heat for just 2-3 minutes until they are tender-crisp. You can also lightly salt the raw zoodles and let them sit in a colander for 10-15 minutes to draw out excess moisture, then pat them dry before cooking.

Q3: I do not have a spiralizer. Can I still make this Garlic Shrimp and Zucchini Noodles recipe?

Absolutely! You can use a julienne peeler to create thin strips, or even a mandoline slicer to make thin, flat ribbons of zucchini. Just adjust the cooking time slightly as thicker cuts might need a minute or two more.

Speedy Lemon Garlic Shrimp with Zoodles

This light and flavorful dish features succulent shrimp cooked in a vibrant lemon garlic sauce, served over tender-crisp zucchini noodles for a healthy and quick meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 2 people

Equipment

• skillet
• spiralizer
• colander
• measuring spoons/cups

Ingredients

  

For the Shrimp:

• 1 pound fresh or frozen (thawed) shrimp (peeled and deveined)
• 2 tablespoons olive oil
• 4 fresh garlic (minced) cloves
• 1/2 teaspoon red pepper flakes optional
• 2 tablespoons fresh parsley (chopped, for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Zucchini Noodles (Zoodles):

• 3 zucchini medium
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

For the Lemon Garlic Sauce:

• 1/2 cup chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter or ghee

Instructions

 

Prep Shrimp & Zoodles

• Thaw, peel, and devein the shrimp if frozen.
• Make zucchini noodles using a spiralizer or similar tool; optionally, lightly salt and drain them for 10-15 minutes, then pat dry.

Cook Shrimp

• Heat a large skillet with 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
• Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

Prepare Sauce & Zoodles

• In the same skillet, add chicken/vegetable broth and lemon juice, bring to a simmer, scraping up browned bits, then stir in butter or ghee until melted.
• In a separate skillet or the same one after removing the sauce, add 1 tablespoon olive oil. Add zucchini noodles, season with salt and pepper, and sauté on medium-high heat for 2-3 minutes until tender-crisp.

Combine & Serve

• Return the cooked shrimp to the skillet with the zoodles and lemon garlic sauce. Toss gently to combine.
• Garnish with fresh chopped parsley and serve immediately.

Notes

For extra flavor, you can add a splash of white wine to the sauce. Adjust red pepper flakes to your preferred spice level. Do not overcrowd the pan when cooking shrimp or zoodles, cook in batches if necessary.