Grilled Lemon-Garlic Shrimp with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and tangy grilled shrimp marinated with lemon and garlic served over fresh zucchini noodles for a light Whole30 seafood meal. This mediterranean-inspired whole30 (whole30, low carb) ready in about 25 minutes pairs large shrimp, peeled and deveined, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1/4 tsp red pepper flakes, 1 tsp sea salt, and 1/2 tsp black pepper. Add 1 lb shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
  3. Step 3: While shrimp grill, heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 spiralized zucchinis and sauté for 2-3 minutes until just tender but still crisp.
  4. Step 4: Remove zucchini noodles from heat, season with a pinch of salt and pepper, and transfer to serving plates. Top with grilled shrimp and garnish with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Grilled Lemon-Garlic Shrimp with Zucchini Noodles take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Garlic Shrimp with Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Garlic Shrimp with Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Garlic Shrimp with Zucchini Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Lemon-Garlic Shrimp with Zucchini Noodles whole30?

Yes — this recipe is tagged whole30, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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