Lemon Garlic Shrimp Zucchini Noodle Recipe
Light, bright, and impossibly satisfying — this Lemon Garlic Shrimp Zucchini Noodle recipe is the kind of dinner I reach for when I want something that feels indulgent but stays fresh and fast. It checks off so many boxes: low-carb, full of vegetables, loaded with citrusy garlic flavor, and ready from start to table in about 20 minutes. As a professional chef, I’ll walk you through every technique, every trick, and a handful of delicious variations so you can make this again and again — and better each time.
This post covers everything: ingredients with exact measurements, chef-level preparation steps, plating and serving ideas, troubleshooting, storage and reheating, and creative twists. If you want a recipe that showcases the best of summer produce and makes shrimp the star without overcomplicating things, you’re in the right place.
Why this Lemon Garlic Shrimp Zucchini Noodle recipe works
The core idea is simple: quickly seared shrimp tossed with a bright lemon-garlic sauce and folded into al dente zucchini noodles (zoodles). The key to success is threefold:
- High heat on the shrimp — gives you a golden sear without overcooking.
- Minimal cooking for the zoodles — zucchini releases water fast; you want them tender-crisp, not soggy.
- A balanced sauce — lemon, garlic, a bit of fat (olive oil or butter), and finishing herbs create flavor that coats without drowning the zoodles.
Together, those elements deliver a dish that feels restaurant-polished while being fast enough for a weeknight.
Yield, time, and serving
- Serves: 3–4 (as a main)
- Prep time: 15 minutes
- Cook time: 8–10 minutes
- Total time: 25 minutes
Ingredients (for 3–4 servings)
For the shrimp
- 1 pound (450 g) raw shrimp, peeled and deveined, tail on or off (16–20 count preferred)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional, for a warm depth)
- 1 tablespoon olive oil (for searing)
For the sauce
- 3 tablespoons extra-virgin olive oil (or 2 tbsp olive oil + 1 tbsp butter for a silkier finish)
- 4 large garlic cloves, thinly sliced or finely minced (about 2 tablespoons)
- Zest of 1 lemon (reserve for finishing)
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- ¼ teaspoon crushed red pepper flakes (optional — adjust to taste)
- 2 tablespoons dry white wine or low-sodium chicken broth (optional — adds acidity and deglazes pan)
For the zucchini noodles
- 4 medium zucchini (about 1.25–1.5 lb / 600–700 g total), spiralized into noodles
- 1 teaspoon kosher salt (for drawing out excess moisture)
- Freshly ground black pepper, to taste
Finishing
- 2 tablespoons chopped fresh parsley (or basil)
- 2 tablespoons freshly grated Parmesan cheese (omit for dairy-free)
- 1–2 tablespoons cold butter (optional, for gloss and richness)
- Lemon wedges, for serving
Equipment and tools
- Large skillet (10–12 inch) — stainless steel or heavy nonstick
- Spiralizer (handheld or countertop) or a julienne peeler for noodles
- Paper towels and a colander
- Microplane (for zest) and citrus juicer
- Tongs and a small bowl for resting shrimp
Prep: mise en place (10–15 minutes)
- Spiralize the zucchini. Trim the ends, then spiralize into long noodles. If you don’t have a spiralizer, use a julienne peeler or even a vegetable peeler to make ribbons. Place zoodles into a colander set over the sink or a bowl.
- Salt the zoodles. Toss with 1 teaspoon kosher salt and let sit for 8–10 minutes. The salt draws out excess water so your final dish won’t be watery. After resting, gently squeeze handfuls of zoodles in paper towels or a clean dish towel to remove liquid; don’t over-squeeze or they’ll become mushy — aim for drier, not bone-dry.
- Pat the shrimp dry. Very important: moisture is the enemy of a good sear. Pat shrimp thoroughly with paper towels, then season with 1 tsp kosher salt, ½ tsp pepper, and smoked paprika if using.
- Prep aromatics and citrus. Mince garlic, zest and juice the lemon, and chop parsley. Measure olive oil and any wine or broth you’ll use.
Cooking: step-by-step method
1. Sear the shrimp
Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.
Lay the shrimp in a single layer (don’t overcrowd — cook in two batches if necessary). Sear 1–2 minutes per side, until pink with light golden edges. Remove shrimp to a bowl and set aside. They’ll finish in the sauce, so slightly undercooking by 15–30 seconds is fine.
Chef’s tip: A sizzling, almost smoking pan is what you want — that quick high heat gives you color and flavor. If shrimp steam instead of sear, your pan isn’t hot enough or shrimp weren’t dry.
2. Build the lemon-garlic sauce
Lower the heat to medium. Add 3 tablespoons olive oil (or 2 tbsp oil + 1 tbsp butter) to the same pan. Add the garlic and cook gently for 30–45 seconds until fragrant — don’t let it brown (bitter!).
Add lemon zest, crushed red pepper flakes, and the white wine or broth (if using) to deglaze the pan, scraping up any browned bits. Let the liquid reduce for about a minute.
Add lemon juice and taste: if the lemon is very tart, balance with a small pinch of sugar or a drizzle more olive oil.
3. Finish the zucchini noodles and shrimp
Add the drained, squeezed zucchini noodles to the pan and toss briefly — about 1 to 1½ minutes — just to warm and coat with sauce. You want the zoodles to be tender-crisp. Add the cooked shrimp back to the pan and toss just until heated through (30–45 seconds).
Turn off the heat. Add the cold butter now if using; it emulsifies into the sauce, giving a glossy finish. Sprinkle with chopped parsley and grated Parmesan, then gently toss.
Never overcook zucchini noodles. They go from perfect to watery very quickly.
4. Plate and finish
Divide zoodles between warm plates, arrange shrimp on top or mixed in, and finish with more lemon zest, an extra grind of black pepper, and a lemon wedge on the side. Serve immediately.
Flavor and texture adjustments (chef-level tweaks)
- More garlic punch: Lightly sauté a small shallot with the garlic for aromatic sweetness before adding lemon.
- Silkier sauce: Use a tablespoon of cold butter at the end and whisk; it makes the sauce glossy and slightly thickened.
- Creamy version: Stir 2–3 tablespoons of mascarpone or crème fraîche at the end for a lusciously silky sauce.
- Herb infusion: Add 1 tablespoon of chopped dill or tarragon for a nuanced herb finish — dill pairs especially well with lemon and shrimp.
- Citrus balance: If lemon is too dominant, add a teaspoon of honey or maple syrup to round it.
Variations (make this Lemon Garlic Shrimp Zucchini Noodle recipe your own)
- Keto / Paleo friendly (keep as written): No changes needed — this recipe is already low-carb and paleo-compatible if you skip the Parmesan.
- Vegan swap: Replace shrimp with pan-seared oyster mushrooms or thin tofu steak pieces. Use vegan butter or olive oil; consider adding a splash of soy sauce for umami.
- Spicy lemon garlic shrimp zoodles: Increase crushed red pepper flakes to ½ teaspoon and finish with a pinch of smoked paprika for heat and depth.
- Mediterranean: Add a handful of halved cherry tomatoes, ¼ cup kalamata olives, and finish with crumbled feta.
- Creamy lemon garlic shrimp zoodles: Stir in 2 tablespoons of heavy cream or crème fraîche at the end and toss with Parmesan.
- Garlic butter shrimp zucchini noodles: Use 2 tablespoons butter when cooking garlic and finish with another tablespoon for richness.
- Add grains: Serve over quinoa or whole-wheat pasta for a heartier meal (not zoodle-only anymore, but delicious).
Make-ahead, storage, and reheating
- Prep ahead: Spiralize zucchini up to a day in advance and store in the fridge in a colander over a bowl (or wrapped in paper towels in an airtight container). Do not salt the zoodles until you’re ready to cook.
- Cooked leftovers: Store shrimp and zoodles separately if possible. In an airtight container, they keep 2 days in the refrigerator.
- Reheat: Reheat gently in a skillet over low heat with a splash of olive oil or a tablespoon of water — high heat will make the zoodles limp and the shrimp rubbery. Alternatively, reheat shrimp only and quickly toss with fresh, lightly warmed zoodles.
- Freezing: I don’t recommend freezing zoodles — they become watery. Shrimp can be frozen before cooking; thaw in the refrigerator overnight.
Serving suggestions and pairings
This Lemon Garlic Shrimp Zucchini Noodle recipe is light but flavorful — here are ways to build a meal around it:
- Simple salad: Arugula with a lemon vinaigrette and shaved Parmesan.
- Grains: Serve with a spoonful of warm farro or a small scoop of herbed quinoa if you want a carbohydrate.
- Bread: Crusty baguette or grilled sourdough to mop up sauce.
- Vegetable sides: Roasted asparagus, blistered cherry tomatoes, or a simple mixed green salad.
- Wine pairing: A crisp, unoaked Sauvignon Blanc, Vermentino, or Pinot Grigio pairs beautifully. For something richer, try a lightly oaked Chardonnay.
- Nonalcoholic: Sparkling water with lemon and cucumber slices or a citrus iced tea.
Troubleshooting — common mistakes and fixes
- Shrimp are rubbery: Most likely overcooked. Shrimp cook extremely fast; remove them as soon as they’re opaque and curl into a loose C-shape.
- Zoodles are watery/soggy: Either they weren’t drained/squeezed after salting, or they were cooked too long. Salt and rest before cooking; then briefly toss in the pan — 1–2 minutes.
- Sauce tastes flat: Add more lemon zest (brighter) and a finishing pinch of salt. A splash of reserved pasta water usually helps for regular pasta — for zoodles, add a tablespoon of the cooking liquid or a tablespoon more olive oil.
- Garlic burned/bitter: Garlic cooks quickly and burns at high heat. Cook on medium, and remove from direct heat if it starts to color.
Nutrition snapshot (approximate, per serving)
This is a rough estimate for one of four servings (using 1 tbsp butter + 3 tbsp olive oil, 1 lb shrimp, 4 zucchini, no Parmesan):
- Calories: ~280–350 kcal
- Protein: ~28–32 g
- Fat: ~18–22 g (mostly monounsaturated from olive oil)
- Carbs: ~8–10 g
- Fiber: ~2–3 g
If you add pasta, bread, or a grain, the calorie and carbohydrate counts will increase accordingly.
Frequently asked questions (FAQ)
Can I use frozen shrimp?
Yes — thaw fully in the refrigerator overnight, then pat dry before seasoning. Frozen shrimp often releases more water, so dry them well to secure a good sear.
Can I keep the tails on?
Absolutely. Tails on look elegant and act like little handles, but tails off are easier to eat in a casual setting.
What size of shrimp is best?
I prefer 16–20 count shrimp for this recipe — large enough to be meaty but cook in the same time window as the zoodles. Jumbo shrimp work too; adjust searing time slightly.
How can I make more sauce without watering everything down?
Make a concentrated lemon-garlic butter sauce in a separate saucepan, reduce it slightly, then toss with the shrimp and zoodles.
Is it better to salt the zucchini before or after spiralizing?
After spiralizing. Salting helps draw out moisture from the zoodles; do it post-spiralize and before cooking.
Plating and presentation (chef finishing touches)
Presentation matters — even for a quick weeknight meal. Try these finishing moves:
- Twirl a nest of zoodles with tongs in the center of the plate, top with shrimp arranged in a fan.
- Finish with a bright scatter of microgreens or delicate herb leaves (micro basil or nasturtium leaves are beautiful).
- Grate fresh lemon zest over the top and add a light drizzle of high-quality olive oil.
- Serve with a small ramekin of grated Parmesan so guests can add more if they like.
Full recipe — classic Lemon Garlic Shrimp Zucchini Noodle recipe (concise card)
Ingredients
- 1 lb (450 g) raw shrimp, peeled & deveined
- 4 medium zucchini, spiralized
- 3 tbsp extra-virgin olive oil (plus 1 tbsp for searing)
- 3–4 garlic cloves, minced
- Zest of 1 lemon + 3 tbsp lemon juice
- 2 tbsp dry white wine or chicken broth (optional)
- 2 tbsp chopped fresh parsley
- 2 tbsp grated Parmesan (optional)
- 1 tsp kosher salt (for zoodles) + 1 tsp kosher salt (shrimp)
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
- 1–2 tbsp cold butter (optional)
Method
- Spiralize zucchini; toss with 1 tsp salt; let sit 8–10 minutes; gently squeeze to remove excess water. Pat dry.
- Season shrimp with 1 tsp salt, ½ tsp pepper, and smoked paprika if using. Pat dry.
- Heat skillet over medium-high; add 1 tbsp oil. Sear shrimp 1–2 minutes per side until pink; remove and set aside.
- Lower heat to medium; add remaining oil/butter. Sauté garlic 30–45 seconds. Add lemon zest, wine/broth to deglaze, reduce 1 minute. Add lemon juice and red pepper flakes.
- Add zoodles and toss 1–1½ minutes to warm and coat. Add shrimp back, toss 30–45 seconds.
- Turn off heat; stir in cold butter (if using), parsley, and Parmesan. Serve immediately with lemon wedges.
Final words
This Lemon Garlic Shrimp Zucchini Noodle recipe is one of my favorite quick dinners because it feels special without fuss. The technique — dry shrimp, high heat, briefly cooked zoodles — is what separates a good weeknight dish from a great one. Make it exactly as written the first time so you can taste the balance, then experiment with the variations to make it your signature plate.
Lemon Garlic Shrimp Zucchini Noodle Recipe
Ingredients
For the Shrimp:
- 1 lb 450 g raw shrimp, peeled and deveined
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika optional
- 1 tbsp olive oil for searing
For the Sauce:
- 3 tbsp extra-virgin olive oil or 2 tbsp olive oil + 1 tbsp butter
- 4 garlic cloves minced
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- ¼ tsp crushed red pepper flakes optional
- 2 tbsp dry white wine or chicken broth optional
For the Zucchini Noodles:
- 4 medium zucchini spiralized
- 1 tsp kosher salt
- Freshly ground black pepper to taste
For Finishing:
- 2 tbsp chopped fresh parsley
- 2 tbsp grated Parmesan cheese optional
- 1 –2 tbsp cold butter optional, for richness
- Lemon wedges for serving
Instructions
Step 1: Prepare the Zoodles
- Trim the ends of the zucchini and spiralize into noodles. Toss with 1 tsp salt and let sit for 8–10 minutes to draw out moisture. Gently squeeze with paper towels to remove excess liquid.
Step 2: Season and Sear Shrimp
- Pat shrimp dry with paper towels, then season with salt, pepper, and smoked paprika. Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear shrimp for 1–2 minutes per side until pink and lightly golden. Remove from skillet and set aside.
Step 3: Make the Lemon Garlic Sauce
- Lower heat to medium. Add olive oil (and butter if using), then sauté minced garlic for 30–45 seconds until fragrant. Add lemon zest, red pepper flakes, and wine or broth to deglaze. Simmer for 1 minute, then stir in lemon juice.
Step 4: Combine Everything
- Add zucchini noodles to the pan and toss for 1–1½ minutes until just tender. Add shrimp back to the pan and toss until evenly coated in the sauce.
Step 5: Finish and Serve
- Turn off the heat. Stir in cold butter for a glossy finish. Garnish with parsley, Parmesan, and a squeeze of fresh lemon. Serve immediately.
Notes
- Storage: Store leftovers in airtight containers for up to 2 days. Reheat gently on low heat with a splash of olive oil.
- Variations: Add cherry tomatoes or olives for a Mediterranean twist.
- Make it creamy with 2 tbsp of heavy cream or mascarpone.
- Spice it up with extra red pepper flakes.
- Chef’s Tip: Don’t overcook the zoodles — 1 minute in the pan is plenty to keep them firm and fresh.