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Quick Lemon Garlic Shrimp Zoodles

lemon garlic shrimp zoodles - featured image
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A fresh, light, and zesty shrimp dish with garlic butter and lemon juice, tossed with crisp zucchini noodles for a healthy and quick dinner ready in 15 minutes.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Juice and zest of 1 large lemon
  • 1/4 teaspoon red chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 medium zucchini, spiralized into noodles (about 4 cups or 10.5 ounces)
  • 1 tablespoon olive oil (for sautéing zoodles)
  • Pinch of salt
  • Fresh parsley or basil, chopped (optional garnish)
  • Grated Parmesan cheese (optional garnish)

Instructions

  1. Wash and dry the zucchini. Using a spiralizer, create noodles and set aside. Sprinkle lightly with salt to draw out moisture and set aside for 5 minutes.
  2. Pat shrimp dry with paper towels. Season lightly with salt and pepper on both sides.
  3. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When the butter foams, add minced garlic and sauté for about 30 seconds until fragrant.
  4. Add shrimp in a single layer and cook for 2 minutes on one side until pink and slightly golden. Flip and cook another 1-2 minutes until fully opaque. Remove shrimp from pan and set aside.
  5. In the same skillet, add 1 tablespoon olive oil. Drain any excess liquid from the zucchini noodles and add them to the pan. Toss gently and sauté for 2-3 minutes until just tender but still crisp.
  6. Return shrimp to the skillet with the zoodles. Add lemon juice, lemon zest, and red chili flakes (if using). Toss everything together gently for about 1 minute to blend flavors. Taste and adjust seasoning with salt and pepper.
  7. Plate immediately and garnish with fresh parsley or basil and a sprinkle of Parmesan if desired.

Notes

Do not overcrowd the pan when cooking shrimp to ensure a good sear. Pat shrimp dry before cooking to avoid steaming. Use fresh lemon juice and zest for best flavor. Salt zoodles lightly and avoid overcooking to keep them crisp. Add garlic just before shrimp to prevent burning. Leftovers keep well for 1-2 days refrigerated; reheat gently in a skillet to avoid mushy zoodles.

Nutrition

Keywords: lemon garlic shrimp, zoodles, zucchini noodles, quick dinner, healthy dinner, low carb, gluten free, easy shrimp recipe

Find it online: https://daintydine.com/quick-lemon-garlic-shrimp-zoodles-recipe-15-minutes-easy-healthy-dinner/