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Lemon Garlic Shrimp Zoodles

A bright, garlicky shrimp dish served over perfectly cooked zucchini noodles. Ready in 15 minutes, it's a weeknight lifesaver that tastes light and satisfying.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American-Italian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 8 oz each
  • 1 tablespoon kosher salt
  • 1/2 pound raw shrimp 21-25 count, peeled and deveined
  • 2 tablespoons unsalted butter
  • 3 cloves garlic thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 lemon zest and juice
  • 2 tablespoons fresh parsley chopped
  • Flaky sea salt and black pepper to taste

Equipment

  • spiralizer or julienne peeler
  • large skillet
  • colander
  • paper towels
  • measuring spoons
  • microplane or zester

Method
 

  1. Spiralize the zucchini into noodles. Place in a colander, toss with 1 tablespoon kosher salt, and let sit for 10 minutes. This draws out excess moisture.
  2. While the zucchini sits, pat the shrimp dry with paper towels. Season with a pinch of salt and pepper.
  3. After 10 minutes, press the zucchini noodles gently with paper towels to remove released liquid. Set aside.
  4. Heat a large skillet over medium-high heat. Add 1 tablespoon butter. Once sizzling, add shrimp in a single layer. Cook 1 minute per side until pink and opaque. Transfer shrimp to a plate.
  5. Reduce heat to medium. Add remaining 1 tablespoon butter, garlic slices, and red pepper flakes. Cook 30 seconds until fragrant, scraping up any browned bits.
  6. Add the zucchini noodles to the skillet. Toss gently with tongs for 1-2 minutes until just warmed through and slightly tender but still al dente. Do not overcook—zoodles release water quickly and get soggy.
  7. Return shrimp to the pan. Add lemon zest, lemon juice, and parsley. Toss everything together for 30 seconds.
  8. Remove from heat. Taste and adjust salt and pepper. Serve immediately in warm bowls.

Notes

Storage: Zoodles don't reheat well—they turn watery. Best eaten fresh. If you have leftovers, store shrimp and zoodles separately in airtight containers in the fridge for up to 1 day. To reheat, quickly warm the shrimp in a skillet and serve over fresh raw zoodles (yes, you can eat them raw—they're crisp and refreshing).
For a dairy-free version, substitute the butter with extra-virgin olive oil. The garlic will still bloom beautifully.
Common allergens: shellfish (shrimp), dairy (butter). For shellfish allergy, substitute with 8 oz boneless skinless chicken breast, cut into bite-size pieces, and cook until internal temperature reaches 165°F.
For any specific dietary concerns, consult a qualified professional.