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Lemon Garlic Shrimp Zucchini Noodle Recipe

This Lemon Garlic Shrimp Zucchini Noodle recipe is a light, fresh, and flavorful dish featuring juicy shrimp sautéed in a tangy lemon-garlic sauce tossed with tender-crisp zucchini noodles. Perfect for a quick, healthy, and low-carb dinner that tastes restaurant-quality in under 30 minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4
Calories 320 kcal

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.