Lemon-Dill Shrimp with Zucchini Noodles

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

Quick-cooked shrimp infused with lemon and dill, tossed with zucchini ribbons for a light, flavorful meal ready in 20 minutes. This mediterranean-inspired seafood (low-carb, gluten-free) ready in about 20 minutes pairs ounces shrimp, medium zucchini, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Use a vegetable peeler to create 1/4-inch thick ribbons from 2 medium zucchinis; set aside. Pat shrimp dry, then season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add remaining 1 tablespoon olive oil to the skillet. Sauté 1 minced garlic clove for 30 seconds until fragrant. Add zucchini ribbons and cook for 3-4 minutes until tender-crisp, stirring occasionally.
  4. Step 4: Return shrimp to the skillet. Squeeze juice from 1/2 lemon and add 1 tablespoon chopped dill. Toss for 1 minute until shrimp are heated through and flavors are combined.

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Frequently asked questions

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

Total time is about 20 minutes (10 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 Lemon-Dill 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 ounces shrimp from drying out.

Can I substitute ingredients in Lemon-Dill 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 Lemon-Dill Shrimp with Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon-Dill Shrimp with Zucchini Noodles low-carb?

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

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