Description
A light and flavorful dish combining tender zucchini noodles with succulent lemon garlic shrimp. This quick skillet recipe is perfect for a healthy weeknight dinner, offering fresh citrus zest and garlic-infused shrimp served over tender zucchini noodles for a low-carb, satisfying meal.
Ingredients
Scale
Shrimp
- 2 pounds raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 garlic cloves, minced
Noodles
- 48 oz zucchini noodles
- 1–2 lemons, zest and juice to taste
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Heat the skillet: Place a skillet over medium heat on the stove and drizzle with olive oil to warm it up.
- Cook the shrimp: Add the raw shrimp in a single layer to the hot skillet and cook for 1 minute. Then add the minced garlic, turn the shrimp over, and cook for another minute until shrimp are opaque and cooked through. Remove shrimp from the skillet and set aside.
- Prepare zucchini noodles: To the same skillet, add the zucchini noodles along with the zest from one lemon and the juices left from cooking the shrimp. Cook on medium heat, stirring occasionally, until the noodles soften but remain firm and not mushy, about 3-5 minutes.
- Combine and season: Return the cooked shrimp to the skillet with the zucchini noodles. Squeeze lemon juice over the top to taste, add chopped parsley, and season with salt and pepper. Stir to combine and heat through for 1-2 minutes.
- Serve: Remove from heat and serve immediately, garnished with extra parsley or lemon slices if desired.
Notes
- Use fresh zucchini noodles for best texture; store-bought spiralized zucchini also works.
- Adjust garlic quantities based on your preference for more or less pungency.
- If zucchini noodles release too much water while cooking, drain excess liquid to avoid sogginess.
- For more zest, add extra lemon juice after cooking.
- Use deveined and peeled shrimp to simplify preparation and enhance texture.
