I’m sharing my Garlic Shrimp With Zucchini Noodles, where lemon garlic shrimp is tossed with spiralized zucchini pasta to answer the perennial question of what to make for a healthy lunch or dinner.

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I love meals that feel elevated but take next to no time. This Lemon Garlic Shrimp Zucchini Noodle thing started as a lazy weeknight rescue and turned into one of my favorite tricks.

I toss seared large shrimp into a nest of spiralized zucchini then let the bright zesty flavors do the rest. It hits that fresh summery note yet still feels satisfying, the kind of dish people tag as Garlic Shrimp With Zucchini Noodles or save under Healthy Noodles when they need something quick.

Give it a try you’ll be surprised how something so light can taste so full.

Ingredients

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Shrimp: Lean protein, low in carbs, quick-cooking, makes meal filling without heavy calories.
Zucchini: Very low calorie, fiber rich, kinda spongy soaks flavors and gives noodle texture.
Garlic: Adds savory punch, may help immunity, can get sweet when lightly cooked.
Lemon: Bright sourness, vitamin C, cuts richness and wakes up every single bite.
Olive oil: Healthy fats, heart friendly, coats noodles for a silky mouthfeel and flavor.
Parmesan: Umami salty punch, adds richness, small amount boosts flavor a lot.
Parsley: Fresh herb, adds brightness, small vitamins, looks pretty sprinkled on top.
Butter (optional): Adds richer creaminess, but ups calories and saturated fat, use sparingly.
White wine or broth: Deglazes pan, adds acidity and depth, evaporates leaving subtle notes.

Ingredient Quantities

1 lb (450 g) large shrimp, peeled and deveined, tails removed

3 medium zucchini, spiralized into noodles (about 6 cups)

2 tbsp extra virgin olive oil

1 tbsp unsalted butter (optional, for a bit more richness)

3 garlic cloves, minced

1/4 cup dry white wine or low sodium chicken broth (optional)

Juice of 1 lemon (about 2 tbsp)

Zest of 1 lemon (about 1 tsp)

1/4 tsp red pepper flakes, or to taste

1 tsp kosher salt, plus more if needed

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh parsley

1/4 cup grated Parmesan cheese, for serving (optional)

Lemon wedges, for serving (optional)

How to Make this

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1. Spiralize the 3 zucchini into noodles, toss them in a colander with a small pinch of the kosher salt and let sit 5 minutes, then squeeze or press gently with paper towels to remove excess moisture so the zoodles dont get soggy.

2. Pat the shrimp dry with paper towels, season with about 1 tsp kosher salt (or what’s left after salting zoodles), 1/2 tsp black pepper and the 1/4 tsp red pepper flakes.

3. Heat 2 tbsp extra virgin olive oil and 1 tbsp butter (if using) in a large skillet over medium-high heat until shimmering. Dont crowd the pan, cook shrimp in batches if needed so they sear.

4. Sear the shrimp 1 to 2 minutes per side, until pink and just cooked through, then remove to a plate and cover loosely.

5. Reduce heat to medium, add the minced garlic to the same pan and cook 20 to 30 seconds until fragrant but not browned.

6. Pour in 1/4 cup dry white wine or low sodium chicken broth, scrape up any browned bits, and simmer 1 to 2 minutes to reduce slightly.

7. Stir in the juice of 1 lemon and the lemon zest, taste and adjust seasoning with more salt or pepper if needed.

8. Add the zoodles to the pan and toss gently for 1 to 2 minutes, just long enough to warm them through but not turn mushy.

9. Return the shrimp to the pan, toss with 2 tbsp chopped fresh parsley to combine, heat 30 seconds more, then remove from heat.

10. Serve immediately with 1/4 cup grated Parmesan and lemon wedges if you like, and enjoy a light, zesty summer dinner.

Equipment Needed

1. Spiralizer (or a julienne peeler) for making zoodles
2. Colander to drain the zoodles
3. Paper towels or a clean kitchen towel for pressing zoodles and drying shrimp
4. Large skillet or frying pan (10 to 12 inch) for searing shrimp and making the sauce
5. Tongs or a spatula to flip shrimp and toss the zoodles
6. Measuring spoons and a 1/4 cup measure for oil, wine, salt etc
7. Microplane or lemon zester and a box grater for Parmesan
8. Chef’s knife, cutting board and a small plate or bowl to rest the cooked shrimp

FAQ

How long should I cook the shrimp? Cook large shrimp over medium high heat about 2 to 3 minutes per side, until they turn opaque and feel just firm. Total cook time is usually 4 to 6 minutes. Don’t overcook or they'll get rubbery.

My zoodles get watery how do I stop that? Salt the spiralized zucchini and let sit 8 to 10 minutes, then squeeze or pat dry with paper towels. Or cook them very fast on high heat 1 to 2 minutes only, don't cover the pan. Cooking shrimp first and adding zoodles at the end helps keep them from getting soggy.

Can I use frozen shrimp? Yes, but thaw first. Best method is overnight in the fridge or quick thaw in cold water for 20 to 30 minutes. Pat the shrimp super dry before cooking so they sear instead of steaming.

No wine on hand what can I use instead? Use low sodium chicken or vegetable broth, or plain water with a splash of lemon juice or a teaspoon of white wine vinegar. Any will deglaze the pan and add flavor.

Can I make this dairy free or vegetarian? Dairy free: skip the butter and Parmesan, use extra olive oil and a sprinkle of nutritional yeast if you want a cheesy note. Vegetarian: swap shrimp for mushrooms, firm tofu or chickpeas and cook until browned.

How do I store and reheat leftovers? Keep in an airtight container in the fridge up to 3 days. Zoodles release water so drain before reheating. Reheat gently in a skillet over medium low for a minute or two, or warm shrimp separately then toss together. Microwaving can make zoodles mushy so use it only if you must.

Lemon Garlic Shrimp Zucchini Noodle (Light & Easy Dinner!) Recipe Substitutions and Variations

Shrimp: scallops (sear them quick for similar texture), boneless skinless chicken strips (cook a bit longer until done), firm tofu (press, cube and pan-fry for crisp), tempeh (marinate first for more flavor).
Zucchini noodles: spaghetti squash (roast then scrape into strands), whole wheat or gluten free pasta (use less time so it stays light), carrot ribbons or cucumber noodles (good raw or lightly sautéed).
Dry white wine or chicken broth: low sodium vegetable broth, white grape juice with a splash of apple cider vinegar (adds acidity), or just water plus extra lemon juice if you dont want alcohol.
Parmesan cheese: Pecorino Romano (sharper and saltier), grated Asiago, or nutritional yeast for a dairy free cheesy taste.

Pro Tips

1) Dry the zoodles well. After spiralizing, salt them a little and let them sit a few minutes, then squeeze with paper towels or a clean kitchen towel. If theyre wet the dish gets watery and the zoodles turn soggy fast.

2) Pat the shrimp completely dry and only season right before cooking. Get the pan hot so they sear quick, dont crowd it — cook in batches if you have to. Shrimp cook super fast so take them off just as they turn pink or theyll go rubbery.

3) Use the wine or broth to deglaze the pan and scrape up the brown bits, they add big flavor. Let it reduce a bit so its not too boozy, then finish with lemon juice and zest at the last second so you keep that fresh brightness.

4) If youre making ahead keep shrimp and zoodles separate, reheat gently and toss together at the last minute. Finish with parsley, a little extra olive oil or a small pat of butter for richness, and Parmesan only right before serving.

Lemon Garlic Shrimp Zucchini Noodle (Light & Easy Dinner!) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

244

kcal

Equipment: 1. Spiralizer (or a julienne peeler) for making zoodles
2. Colander to drain the zoodles
3. Paper towels or a clean kitchen towel for pressing zoodles and drying shrimp
4. Large skillet or frying pan (10 to 12 inch) for searing shrimp and making the sauce
5. Tongs or a spatula to flip shrimp and toss the zoodles
6. Measuring spoons and a 1/4 cup measure for oil, wine, salt etc
7. Microplane or lemon zester and a box grater for Parmesan
8. Chef’s knife, cutting board and a small plate or bowl to rest the cooked shrimp

Ingredients

1 lb (450 g) large shrimp, peeled and deveined, tails removed
3 medium zucchini, spiralized into noodles (about 6 cups)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter (optional, for a bit more richness)
3 garlic cloves, minced
1/4 cup dry white wine or low sodium chicken broth (optional)
Juice of 1 lemon (about 2 tbsp)
Zest of 1 lemon (about 1 tsp)
1/4 tsp red pepper flakes, or to taste
1 tsp kosher salt, plus more if needed
1/2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley
1/4 cup grated Parmesan cheese, for serving (optional)
Lemon wedges, for serving (optional)

Directions

Spiralize the 3 zucchini into noodles, toss them in a colander with a small pinch of the kosher salt and let sit 5 minutes, then squeeze or press gently with paper towels to remove excess moisture so the zoodles dont get soggy.
Pat the shrimp dry with paper towels, season with about 1 tsp kosher salt (or what's left after salting zoodles), 1/2 tsp black pepper and the 1/4 tsp red pepper flakes.
Heat 2 tbsp extra virgin olive oil and 1 tbsp butter (if using) in a large skillet over medium-high heat until shimmering. Dont crowd the pan, cook shrimp in batches if needed so they sear.
Sear the shrimp 1 to 2 minutes per side, until pink and just cooked through, then remove to a plate and cover loosely.
Reduce heat to medium, add the minced garlic to the same pan and cook 20 to 30 seconds until fragrant but not browned.
Pour in 1/4 cup dry white wine or low sodium chicken broth, scrape up any browned bits, and simmer 1 to 2 minutes to reduce slightly.
Stir in the juice of 1 lemon and the lemon zest, taste and adjust seasoning with more salt or pepper if needed.
Add the zoodles to the pan and toss gently for 1 to 2 minutes, just long enough to warm them through but not turn mushy.
Return the shrimp to the pan, toss with 2 tbsp chopped fresh parsley to combine, heat 30 seconds more, then remove from heat.
Serve immediately with 1/4 cup grated Parmesan and lemon wedges if you like, and enjoy a light, zesty summer dinner.

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.