zucchini noodles and shrimp recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best zucchini noodles and shrimp recipe

I’ve always been a fan of trying new recipes, especially when it comes to Italian cuisine. Zucchini noodles and shrimp is one of my go-to dishes for a quick and delicious meal. The combination of zucchini noodles and succulent shrimp is a match made in heaven.

I love how the slightly crunchy texture of the zucchini noodles pairs with the tender shrimp. This dish is perfect for a weeknight dinner or a special occasion. My family loves it when I serve it with a side of garlic bread or a simple green salad.

I’ve been making this recipe for years, and it’s always a hit. One of the reasons I love this dish is that it’s so versatile – you can serve it as an appetizer, a main course, or even as a light lunch. The best part is that it’s incredibly easy to make, even on a busy weeknight.

Simply sauté the shrimp and zucchini noodles in some olive oil, add in some garlic and herbs, and you’re done. This recipe is perfect for anyone looking for a quick and easy meal that’s also healthy and delicious. I’ve tried making it with different types of pasta, but zucchini noodles are definitely my favorite – they add a nice texture to the dish without all the carbs.

My kids love helping me make this recipe because it’s so fun to spiralize the zucchini into noodle-like strands. They also love getting involved in the cooking process, from sautéing the garlic to tossing in the shrimp.

Zucchini Noodles with Shrimp

4.6 from 1440 votes

A light and flavorful dish featuring spiralized zucchini noodles tossed with succulent shrimp in a garlic lemon sauce. This low-carb alternative to pasta is quick to prepare and perfect for a healthy weeknight dinner.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes
Salt and black pepper to taste

For the Zucchini Noodles

4 medium zucchini, spiralized
2 tbsp olive oil
2 tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Pat the shrimp dry with paper towels and season with salt and black pepper.
2Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
3Add the shrimp in a single layer and cook for 2 minutes without stirring until the bottoms are golden brown.
4Flip the shrimp and cook for 1 to 2 minutes more until they are pink and opaque throughout.
5Add the minced garlic and red pepper flakes to the skillet and stir constantly for 30 seconds until fragrant.
6Transfer the shrimp to a plate and set aside.
7In the same skillet, add 2 tablespoons olive oil and the spiralized zucchini noodles.
8Toss gently with tongs over medium-high heat for 2 to 3 minutes until the noodles are just tender but still al dente.
9Remove the skillet from heat and stir in the lemon juice, Parmesan cheese, and cooked shrimp.
10Garnish with fresh parsley and serve immediately.

🔧Equipment

Spiralizer
Large skillet
Tongs
Colander

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 3g❤️Cholesterol: 180mg🧂Sodium: 450mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 26g

📝Notes

For best results, do not overcook the zucchini noodles as they release water and become soggy. You can substitute shrimp with chicken or tofu for variation.

Watch Video Of How Zucchini Noodles with Shrimp Works

This recipe is one that I always recommend for its ease of preparation and delicious results.

Whether you’re serving it as an appetizer or main course, your guests are sure to love it – it’s one of those dishes that never fails to impress!

To store leftovers, simply refrigerate them in an airtight container for up to 3 days or freeze them for up to 2 months – reheat by sautéing them in some olive oil until warmed through.

❓ Frequently Asked Questions About Zucchini Noodles with Shrimp

1. How do I prevent zucchini noodles from getting watery?

After spiralizing, lay the zucchini noodles on a paper towel and sprinkle them with a little salt. Let them sit for 10 minutes, then pat them dry. This draws out excess moisture. Also, cook them over high heat for just 2 to 3 minutes. Overcooking is what makes them soggy.

2. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw them in the refrigerator overnight or run them under cold water for a few minutes. Pat them dry before cooking to avoid steaming. Adjust cooking time slightly since thawed shrimp cook faster.

3. What sauce goes best with zucchini noodles and shrimp?

A simple garlic lemon butter sauce is my go to. You can also use a light tomato sauce or a pesto. The key is to keep the sauce light so it does not make the noodles soggy. A little olive oil, garlic, and fresh herbs work great too.

4. How do I store leftovers and reheat them?

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use a skillet over medium heat for 2 to 3 minutes. Avoid microwaving because it makes the zucchini very watery. The texture will not be as good as fresh, but it is still tasty.

5. Can I make this recipe ahead of time for meal prep?

I do not recommend making the full dish ahead because zucchini noodles get soggy. Instead, spiralize the zucchini and cook the shrimp separately. Store them in separate containers. When ready to eat, quickly saute the noodles and combine with the shrimp and sauce. This keeps everything fresh.

Similar Posts