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This Lemon Garlic Shrimp Zoodles recipe delivers vibrant, restaurant-worthy flavor in just 20 minutes. It’s a light yet satisfying meal featuring plump shrimp, fresh lemon, garlic, and tender zucchini noodles. You’ll love how these simple ingredients create magic with minimal cleanup.

Why You’ll Love This Lemon Garlic Shrimp Zoodles

Quick & Easy: From fridge to table in under 20 minutes.
Bright Flavors: Sophisticated lemon-garlic taste feels indulgent yet light.
Light & Satisfying: Perfect balance of lean protein and fresh vegetables.
Easy Cleanup: Just one skillet needed for the entire recipe.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
4 medium zucchinis, spiralized
4 cloves garlic, minced
1 large lemon, juiced and zested
2 tbsp olive oil
2 tbsp unsalted butter
1/4 cup fresh parsley, chopped
1/4 tsp red pepper flakes (optional)
To taste salt and black pepper

Tools: A large skillet, a spiralizer or julienne peeler, and a microplane or zester.

Notes: Quality shrimp makes a difference—look for fresh, wild-caught if possible. Fresh lemon zest adds a powerful burst of citrus aroma.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	16 g
Carbs:	12 g
Fiber:	3 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Dry your shrimp thoroughly. Patting the shrimp completely dry with paper towels before cooking is a non-negotiable step. Any excess moisture will steam them instead of giving you that beautiful, light sear.
Don’t skip the lemon zest. The zest holds intensely fragrant citrus oils that the juice alone can’t provide. It’s the secret to a truly vibrant, not just sour, lemon flavor.
Salt your zoodles at the very end. If you salt the zucchini noodles too early, they’ll release all their water and become a soupy mess. We want them tender-crisp, not watery.
Have all your ingredients prepped and ready. This recipe cooks so quickly that you won’t have time to mince garlic or juice a lemon once you start. A little “mise en place” makes the process seamless.

How to Make Lemon Garlic Shrimp Zoodles

Step 1: Start by preparing your zucchini noodles. Use a spiralizer to create your zoodles, then set them aside on a clean kitchen towel. You can gently press another towel on top to absorb some of the natural moisture—this helps prevent a watery sauce later on.

Step 2: Now, let’s cook the shrimp. Heat the olive oil in your large skillet over medium-high heat. Make sure your shrimp are patted completely dry, then season them generously with salt and pepper. Once the oil is shimmering, add the shrimp in a single layer. You’ll hear a nice sizzle. Cook for just 1-2 minutes per side, until they’re pink and opaque. Don’t overcrowd the pan, or they’ll steam. Remove the shrimp from the skillet and set them aside on a plate.

Step 3: In the same skillet, reduce the heat to medium. Add the butter. Once it’s melted and maybe even foaming a little, add the minced garlic and red pepper flakes (if using). Stir constantly for about 30-60 seconds—you just want the garlic to become fragrant and golden, not brown and bitter. The aroma at this stage is absolutely incredible.

Step 4: It’s zoodle time! Add all of your spiralized zucchini to the skillet. Toss them gently in the garlic butter sauce, using tongs to coat every strand. Cook for just 2-3 minutes. You’re looking for them to soften slightly but still have a bit of a bite—al dente, if you will. They should be warm and tender but not mushy.

Step 5: Return the cooked shrimp to the skillet, along with any accumulated juices. Pour in the fresh lemon juice and add half of the lemon zest. Give everything a good, gentle toss to combine and heat the shrimp through, which should only take another minute.

Step 6: Finally, turn off the heat. Stir in most of the chopped fresh parsley, reserving a little for garnish. Now is the time to taste and adjust the final seasoning with more salt and pepper if needed. The sauce should be glossy and lightly coat the back of a spoon.

Step 7: Serve immediately! Divide the Lemon Garlic Shrimp Zoodles among plates or bowls. Garnish with the remaining parsley and a final sprinkle of that beautiful, fragrant lemon zest for a fresh, vibrant finish.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days. Note that zoodles will release liquid and soften.
Freezer: Not recommended due to texture changes in zucchini noodles.
Reviving: Reheat gently in a skillet over medium heat, adding a splash of water or lemon juice if needed.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a lemon vinaigrette — The peppery arugula echoes the dish’s zestiness without competing for attention, creating a perfectly light and cohesive meal.
A crusty baguette or garlic bread — You’ll want something to soak up every last drop of that delicious lemon-garlic butter sauce left on the plate. It’s a non-negotiable for sauce lovers.
Herbed quinoa or couscous — For anyone wanting a heartier base, a fluffy bed of quinoa or couscous absorbs the flavors beautifully and adds a lovely textural contrast.

Drinks

A crisp Sauvignon Blanc — Its citrusy and grassy notes are a classic pairing that will highlight the lemon and herbal elements in the dish perfectly.
Sparkling water with lemon slices — A refreshing, non-alcoholic option that cleanses the palate and complements the meal’s lightness with every bubbly sip.
A light lager or pilsner — The crisp, clean finish of a cold beer cuts through the richness of the butter and provides a wonderfully refreshing counterpoint.

Something Sweet

Lemon sorbet — Continuing the citrus theme with a clean, palate-cleansing dessert that feels incredibly refreshing after the savory main course.
Almond biscotti for dipping — The nutty, crunchy cookies are fantastic for a little sweet bite and pair wonderfully with a post-dinner coffee or tea.
Fresh berries with a dollop of whipped cream — Simple, sweet, and light, this dessert doesn’t overpower the delicate flavors you’ve just enjoyed.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp cook in a flash and become rubbery and tough if left on the heat for too long. The moment they curl into a “C” shape and turn opaque, they’re done.
Cooking the zoodles for too long. Zucchini noodles have a very high water content. If you cook them beyond 3-4 minutes, they’ll release all their liquid and turn your dish into a watery soup. A little goes a long way.
Burning the garlic. Garlic burns easily and becomes bitter, which can ruin the entire sauce. Keep the heat at medium and stir constantly—you just want it fragrant and lightly golden.
Adding salt to the zoodles early. As mentioned before, salting draws out moisture. Always add your final seasoning at the very end, just before serving, to keep the texture perfect.

Expert Tips

Tip: For an extra flavor boost, marinate your shrimp. About 15 minutes before cooking, toss the dried shrimp with half of the lemon juice, a pinch of salt, and a drizzle of olive oil. This little pre-seasoning step makes the shrimp incredibly tender and flavorful.
Tip: If your sauce seems a bit too thin after adding the zoodles, create a quick slurry. Mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the last minute of cooking. It will thicken the sauce beautifully without altering the taste.
Tip: Toast your red pepper flakes. Before adding the garlic to the butter, toss the red pepper flakes into the hot pan for just 15 seconds. This toasts them and unlocks a deeper, more complex heat that permeates the entire dish.
Tip: Finish with a high-quality finishing oil. Right before serving, drizzle a tiny bit of a really good, fruity extra virgin olive oil over each plate. The fresh, peppery notes will elevate the final dish to a whole new level.

FAQs

Can I use frozen shrimp?
Absolutely! Frozen shrimp are a fantastic and often more economical option. Just make sure to thaw them properly first. The best method is to place them in a bowl in the refrigerator overnight. If you’re in a pinch, you can seal them in a plastic bag and submerge them in cold water for about 30 minutes. The key is to pat them extremely dry with paper towels before cooking to ensure a good sear.

My sauce turned out watery. What happened?
This is almost always due to the zucchini noodles releasing too much liquid. The culprits are usually overcooking the zoodles or salting them too early. Remember, zoodles only need 2-3 minutes in the pan, and you should add salt at the very end, just before serving. Also, pressing them with a towel after spiralizing helps remove excess moisture upfront.

Can I make this ahead of time?
I wouldn’t recommend it, honestly. This dish is truly at its best fresh from the pan. The zoodles will continue to release water as they sit, becoming soft and soupy, and the vibrant color of the shrimp can dull. It’s so quick to make that it’s best enjoyed immediately for optimal texture and flavor.

What can I use if I don’t have a spiralizer?
No spiralizer, no problem! A julienne peeler will give you similar, slightly flatter “noodles.” You can also use a standard vegetable peeler to create wide, fettuccine-like ribbons of zucchini. In a real pinch, you can even thinly slice the zucchini into half-moons, though the texture will be different.

How can I add more protein to this dish?
This recipe is very adaptable. For extra protein, you could add a can of drained and rinsed chickpeas when you toss in the zoodles, or you could stir in a cup of cooked lentils. Another great option is to serve it with a side of pan-seared scallops or a grilled chicken breast sliced on top.

Lemon Garlic Shrimp Zoodles

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 4

Total Time 20 minutes

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Make delicious Lemon Garlic Shrimp Zoodles in just 20 minutes! This healthy, low-carb meal features tender shrimp and zucchini noodles. Get the easy recipe now!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
4 medium zucchinis (spiralized)
4 cloves garlic (minced)
1 large lemon (juiced and zested)
2 tbsp olive oil
2 tbsp unsalted butter
0.25 cup fresh parsley (chopped)
0.25 tsp red pepper flakes (optional)
salt and black pepper (to taste)

Instructions

01
Start by preparing your zucchini noodles. Use a spiralizer to create your zoodles, then set them aside on a clean kitchen towel. You can gently press another towel on top to absorb some of the natural moisture—this helps prevent a watery sauce later on.
02
Now, let's cook the shrimp. Heat the olive oil in your large skillet over medium-high heat. Make sure your shrimp are patted completely dry, then season them generously with salt and pepper. Once the oil is shimmering, add the shrimp in a single layer. You'll hear a nice sizzle. Cook for just 1-2 minutes per side, until they're pink and opaque. Don't overcrowd the pan, or they'll steam. Remove the shrimp from the skillet and set them aside on a plate.
03
In the same skillet, reduce the heat to medium. Add the butter. Once it's melted and maybe even foaming a little, add the minced garlic and red pepper flakes (if using). Stir constantly for about 30-60 seconds—you just want the garlic to become fragrant and golden, not brown and bitter. The aroma at this stage is absolutely incredible.
04
It's zoodle time! Add all of your spiralized zucchini to the skillet. Toss them gently in the garlic butter sauce, using tongs to coat every strand. Cook for just 2-3 minutes. You're looking for them to soften slightly but still have a bit of a bite—al dente, if you will. They should be warm and tender but not mushy.
05
Return the cooked shrimp to the skillet, along with any accumulated juices. Pour in the fresh lemon juice and add half of the lemon zest. Give everything a good, gentle toss to combine and heat the shrimp through, which should only take another minute.
06
Finally, turn off the heat. Stir in most of the chopped fresh parsley, reserving a little for garnish. Now is the time to taste and adjust the final seasoning with more salt and pepper if needed. The sauce should be glossy and lightly coat the back of a spoon.
07
Serve immediately! Divide the Lemon Garlic Shrimp Zoodles among plates or bowls. Garnish with the remaining parsley and a final sprinkle of that beautiful, fragrant lemon zest for a fresh, vibrant finish.