Pin This Lemon Garlic Shrimp and Zucchini Noodles recipe delivers an incredibly vibrant dinner that feels restaurant-worthy but takes just minutes to bring to life. Tender shrimp are sautéed with a punch of lemon and garlic, then tossed with crisp zucchini noodles and juicy cherry tomatoes for a meal that always feels like a little Mediterranean getaway right at home. This dish has saved me on more busy nights than I can count and somehow never fails to get rave reviews at the table.
The first time I made this, I was racing the clock and craving something light but filling. Now I reach for it any time I need to impress with zero stress. My family loves the flavors and I love how fast the kitchen is clean!
Ingredients
- Large shrimp: peeled and deveined choose firm and fresh shrimp for sweetness and a plump bite
- Olive oil: use a fruity extra virgin variety for genuine Mediterranean flavor
- Garlic: minced for bold aromatic depth make sure the cloves are plump and firm
- Red pepper flakes: optional for gentle heat and a lively finish
- Lemon juice and zest: brings out the best in seafood look for bright heavy lemons with thin skin
- Salt and black pepper: taste matters use flaky sea salt and fresh cracked pepper
- Zucchini: spiralized into noodles pick small to medium zucchini for best texture they should be glossy and blemish free
- Cherry tomatoes: halved for juicy bursts of sweetness choose ripe and vibrant
- Fresh parsley: chopped for green freshness always go for flat-leaf Italian parsley when possible
- Fresh basil: chopped adds summer aroma and color pick leaves that are deeply green
- Grated Parmesan cheese: optional for rich umami top with freshly grated cheese for authentic flavor
Instructions
- Prep the Zucchini Noodles:
- Use a spiralizer or vegetable peeler to make long noodle-like ribbons from the zucchini. Lay them between paper towels and press gently to remove extra moisture for crisp noodles that will not turn soggy.
- Season the Shrimp:
- Take the peeled and deveined shrimp and pat them dry with paper towels. Sprinkle both sides with salt and freshly ground black pepper so every bite is seasoned.
- Sauté the Shrimp:
- Heat two tablespoons olive oil in a large skillet over medium-high until just shimmering. Add shrimp all at once but in a single layer. Let them cook undisturbed for two minutes. Flip and continue for two minutes more. The shrimp should turn pink and curl slightly. Once done, transfer the shrimp to a plate and set aside.
- Infuse the Oil with Garlic:
- Turn the heat to medium. Add the last tablespoon of olive oil then immediately add the minced garlic and red pepper flakes. Stir for thirty seconds until fragrant. Watch carefully because burned garlic will taste bitter.
- Cook the Tomatoes and Zucchini Noodles:
- Add halved cherry tomatoes to the skillet and stir for one to two minutes until they begin to collapse. Then add the zucchini noodles. Toss everything together for just sixty seconds—the noodles should be barely warmed to stay crisp.
- Combine and Finish:
- Return shrimp to the skillet along with lemon juice lemon zest chopped parsley and basil. Toss everything so the shrimp and veggies are coated in the garlicky lemon sauce. Season with salt and pepper to taste and shower with Parmesan if you like. Serve right away.
Pin The lemon zest is my personal favorite touch because it lifts the whole dish with an extra pop of citrus. This meal always brings back memories of lazy summer weekends when my kids demanded seconds and there was never a noodle left in the bowl.
Storage Tips
Keep leftovers in an airtight container in the refrigerator. Zucchini noodles are best enjoyed within twenty four hours so they retain their texture. If you plan to meal prep spiralize the zucchini ahead but wait to cook until right before serving for best results.
Ingredient Substitutions
You can swap out shrimp for scallops or chunks of firm white fish if needed. Vegetarians can use marinated tofu cubes for protein. Try grape tomatoes instead of cherry if that is what you have or even a handful of baby spinach for extra greens.
Serving Suggestions
Serve this dish as a stand-alone main or next to a simple leafy green salad dressed with lemon vinaigrette. Crusty gluten-free bread on the side makes it even more satisfying. Sprinkle extra fresh herbs on top for a final burst of color.
Cultural and Historical Context
Inspired by Mediterranean coastal cooking this recipe celebrates bold flavors and clean eating. Lemon and seafood have been a beloved combination around the Mediterranean for centuries making this a modern take on an old tradition.
Seasonal Adaptations
In summer swap the zucchini for yellow squash noodles Add roasted bell peppers in the autumn for extra sweetness Use cilantro and lime for a fresher springtime twist
Success Stories
My neighbor tried this for a potluck and sent me a text that her picky eaters devoured the shrimp and wanted more. Another friend throws in green beans to stretch it for family-style dinners and always raves about how quickly it vanishes.
Freezer Meal Conversion
While cooked zucchini noodles are not ideal from the freezer you can prep peeled shrimp and portioned spiralized zucchini in meal bags. Thaw overnight in the refrigerator and follow the instructions for the fastest dinner on demand.
Pin Every bite of this dish bursts with citrus and herb flavor for a meal that is both fresh and satisfying. Perfect for busy nights or when you want to treat yourself to something special.
Recipe Questions
- → How do you keep zucchini noodles from getting soggy?
Pat zucchini noodles dry before cooking and sauté gently for just 1 minute to ensure they stay tender-crisp rather than mushy.
- → Can frozen shrimp be used?
Yes, thaw shrimp completely and pat dry to prevent excess moisture in the pan and achieve the best texture when sautéing.
- → Is this dish suitable for a keto diet?
Absolutely. The dish is low in carbohydrates, especially when served without Parmesan cheese, making it appropriate for keto lifestyles.
- → What other herbs can be added?
Besides parsley and basil, you can use fresh dill, chives, or oregano for different herbal notes and complementary flavors.
- → Can you make the zucchini noodles ahead of time?
Yes. Spiralize zucchini up to a day in advance and store in the refrigerator. Pat noodles dry before cooking for best results.
- → What is a good dairy-free topping?
Finish with a drizzle of extra olive oil or a sprinkle of toasted pine nuts for extra richness without dairy.