Lemon Garlic Shrimp & Zucchini Noodles

🍋 Lemon Garlic Shrimp & Zucchini Noodles

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Servings: 2

Ingredients

• Shrimp: 1 lb large shrimp (peeled and deveined)

• Zoodles: 3 medium zucchinis (spiralized)

• Garlic: 4 cloves (minced)

• Fat: 2 tbsp unsalted butter + 1 tbsp olive oil

• Acid: Juice of 1 lemon + zest of half a lemon

• Spice: 1/2 tsp red pepper flakes (optional)

• Herbs: 1/4 cup fresh parsley (chopped)

• Seasoning: Salt and black pepper to taste

Instructions

1. Prep the Shrimp: Pat the shrimp dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes.

2. Sauté: In a large skillet, heat the olive oil and 1 tbsp of butter over medium-high heat. Add the shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

3. Create the Sauce: In the same skillet, add the remaining 1 tbsp of butter. Stir in the minced garlic and cook for about 30–60 seconds until fragrant (don’t let it burn!).

4. Toss the Zoodles: Add the zucchini noodles to the pan. Toss constantly for 2 minutes. You want them “al dente”—just tender but still holding their shape.

5. Combine: Return the shrimp to the pan. Pour in the lemon juice and zest. Toss everything together for another minute to heat through.

6. Garnish: Remove from heat, sprinkle with fresh parsley, and serve immediately.

💡 Pro Tips & Notes

• Dry the Zoodles: Zucchini is 95% water. After spiralizing, sprinkle them with a pinch of salt and let them sit in a colander for 10 minutes, then pat dry. This prevents a watery sauce.

• High Heat is Key: Cook the shrimp and zoodles quickly over high heat to get a nice sear without overcooking the centers.

• Don’t Overcook: Zoodles turn to mush very fast. Two minutes in the pan is usually the sweet spot.

📊 Nutritional Info (Per Serving)

🌟 Health Benefits

• High Protein: Shrimp is a lean protein source that aids in muscle repair.

• Anti-Inflammatory: Garlic and lemon are powerhouses for the immune system and reducing inflammation.

• Low Glycemic: Since this recipe uses zucchini instead of wheat pasta, it won’t cause a blood sugar spike, making it great for keto or diabetic-friendly diets.

❓ Common Questions

Q: Can I use frozen shrimp?

A: Absolutely. Just ensure they are fully thawed and patted very dry before cooking so they sear instead of steam.

Q: I don’t have a spiralizer. What can I do?

A: You can use a vegetable peeler to create long “ribbons” or just buy pre-spiralized zoodles at most grocery stores.

Q: How do I store leftovers?

A: This dish is best fresh. Zoodles release water when stored, so if you do have leftovers, drain the liquid before reheating briefly on the stovetop.