This buttery Garlic Lemon Shrimp with Zucchini Noodles is a modern twist on a classic flavor pairing and contains just a handful of ingredients. It's the ultimate easy one-pan weeknight dinner. Plus it's low-carb and gluten-free. Rejoice - you don't even have to use a cutting board as there's no chopping required!
For me, peeled shrimp are the best fast food out there. Nutritious, easy and so quick to prepare. I try to make some kind of shrimp recipe often - especially since I find kids love them too.
We all know shrimp works beautifully with garlic butter and in this dish I've lightened things up by adding sweet whole cherry tomatoes. The carb load stays low with zucchini noodles, which you can prepare yourself, or buy from the store.
Finish this dish with a squeeze of lemon to brighten the flavors plus some basil and you have a filling, healthy bowl of food, jam packed with goodness.
Why You Should Make Shrimp with Zucchini Noodles:
- This is tasty, healthy fast food at it's best. Quick to prepare and on the table in less than 30 minutes. Under 15 minutes if you buy the zucchini noodles.
- This is a great one pan dish, with everything cooked quickly in one skillet, making it an ideal midweek family dinner. For another easy one pan meal with shrimp try my Creamy Parmesan Shrimp with Peppers & Spinach .
- Zucchini noodles, or zoodles, are a great alternative to noodles and ideal for anyone following a gluten free diet.
How to Make Garlic Lemon Shrimp with Zucchini Noodles:
Find a full printable recipe with measurements below.
Season the shrimp and cook in a medium skillet with butter until cooked through.
Stir in the crushed garlic and lemon juice then set the shrimp aside to keep warm.
Add the cherry tomatoes to the skillet and cook for approximately 5 minutes. Set aside with the shrimp.
Cook the zucchini zoodles in the same skillet then add back the shrimps and tomatoes to reheat.
Taste and season, adding more lemon juice, salt, pepper or butter if desired and serve immediately.
What are zoodles?
Zoodles are long strips of raw zucchini which are cut into long ribbons or noodles using equipment called a spiralizer.
Since they are made entirely from vegetables, they're a really healthy alternative to noodles or pasta and a great way to add to your 5-a-day.
How to make homemade zucchini noodles?
You can buy zoodles in the refrigerator section of most large stores. However, it's really easy and also cheaper to make your own. If you have a spiralizer simply feed the zucchini in one end and you will get thin noodles of zucchini out the other end.
If you don't have a spiralizer you can also use a potato peeler and cut really thin strips of zucchini using this method instead.
How much is one serving of Zucchini noodles?
I recommend spiralizing 1 medium zucchini per person when serving zoodles as part of a larger meal. This is around 8 ounces if you're buying them ready prepared. When cooked, this yields around 1 cup of zucchini noodles.
How to avoid soggy zucchini noodles?
To stop your zucchini noddles from going soggy, there are two simple tips.
Firstly, after spiralizing the zucchini, place it in a colander and sprinkle over a little salt. Leave it to sit for 10 minutes and the salt will draw out any excess moisture.
The second tip is not to overcook the zucchini noodles. Put them into a hot skillet, moving them around just enough to cook all over. Cook for no more than 2 minutes Any longer and you risk them breaking down.
Are zoodles healthier than pasta?
Zoodles are a great, healthy alternative to pasta or noodles. Made entirely from zucchini they contain significantly less calories and carbohydrates than traditional pasta.
Zucchini also has lots of additional fibre, vitamins and other nutrients, making these zoodles a great choice for the health conscious or those following a low-carb diet.
Variations of Garlic Lemon Shrimp:
- The addition of garlic and lemon to the shrimp really packs a flavor punch. You could also add a little sliced red chili if you wanted to add some heat.
- If you don't have lemon, try a squeeze of lime juice instead.
- For a touch of added freshness, stir through some fresh chopped basil or parsley just before serving.
- If you don't have zucchini you can replace the zoodles with the noodle of your choice.
- Love shrimp as much as I do? Then try my Easy Shrimp Appetizer with Dipping Sauces.
Tips For Making Garlic Lemon Shrimp with Zoodles:
- Try not to overcook the shrimp or they may become tough! They should be pink on the outside and slightly opaque inside.
- Zoodles are also best when not overcooked! Try to turn them gently in the pan so they cook evenly, without breaking down.
- It may look like a lot of zucchini noodles when you first put them in the pan! Don't worry - like spinach, they cook down a lot, so the finished portion is always smaller. Obviously if you prefer to use less veggie noodles, that is fine too.
- This is a dish best served straight from the skillet and not a dish that can be prepared in advance.
How To Serve Garlic Lemon Shrimp?
- If you're feeling hungry you can add some pasta noodles to go alongside the shrimp and zoodles.
- Bread is also great for mopping up those juices.
- If you're going with a lighter approach then serve alongside a dressed green salad to increase the veg count.
Pin This Garlic Lemon Shrimp with Zucchini Noodles Recipe For Later
What Do You Think?!
Scroll to the comments section and let me know what you think about the recipe. Did you try it? Did you adapt it? Did you love it?
More Under 30 Minute Recipe Ideas
Lemony Shrimp With Garlic Butter and Zucchini Zoodles
- 1 lb Shrimp - raw, peeled & deveined
- Sea Salt and Black Pepper
- 2 tbsp Butter
- 1 clove Garlic - crushed
- ½ Lemon - juice only
- 16 Cherry Tomatoes
- 2 pounds Zucchini noodles - store bought or homemade. If spiralizing at home this is around 4 medium zucchinis
- Fresh Basil - optional
- Season the shrimp with sea salt and pepper.
- Melt the butter in a medium skillet. Sauté the shrimp on a medium heat for around 2-3 minutes, stirring gently, until they turn opaque (which means they're cooked).
- Gently stir in the crushed garlic and lemon juice.
- Remove the shrimp from pan and reserve on a plate. Cover to keep warm.
- Cook the cherry tomatoes in same pan, also on a medium heat, for around 5 minutes until they are starting to burst open.
- Remove the tomatoes to the same plate as the shrimp.
- Cook the zoodles in the same pan on a medium heat for around 2 minutes.
- Place the shrimp and tomatoes back in the pan to re-heat for a minute.
- Taste and season - add more lemon juice, salt, pepper or butter if desired.
This recipe has been shared with the #cookblogshare community, hosted this week by Karen at Lavender & Lovage