Lemon-Garlic Pan-Seared Shrimp with Zucchini Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Tender shrimp sautéed in avocado oil with fresh garlic and bright lemon juice, served over spiralized zucchini noodles for a light Paleo dinner. This mediterranean-inspired whole30 (paleo) ready in about 20 minutes pairs peeled and deveined large shrimp, avocado oil, minced fresh garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 210 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
2 tbsp avocado oil
4 cloves, minced fresh garlic cloves
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
4 cups (about 2 medium zucchinis) zucchini noodles
1/4 tsp, optional red pepper flakes
2 tbsp, chopped fresh parsley

Equipment for this recipe

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Instructions

Step 1: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering. Add 1 pound peeled and deveined large shrimp seasoned with 1 teaspoon sea salt and 1/2 teaspoon black pepper. Sear shrimp for 2-3 minutes on the first side until pink and slightly golden.
Step 2: Flip shrimp and add 4 minced garlic cloves, cooking together for 2 more minutes until shrimp are opaque and garlic is fragrant.
Step 3: Stir in 2 tablespoons fresh lemon juice and 1/4 teaspoon red pepper flakes if using. Toss shrimp to coat and remove from skillet.
Step 4: In the same skillet, add 4 cups zucchini noodles and sauté for 2-3 minutes until just tender but still crisp.
Step 5: Return shrimp to the pan, toss with zucchini noodles and 2 tablespoons chopped fresh parsley. Serve immediately.

Frequently asked questions

How long does Lemon-Garlic Pan-Seared 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-Garlic Pan-Seared 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 avocado oil from drying out.

Can I substitute ingredients in Lemon-Garlic Pan-Seared 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-Garlic Pan-Seared 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 Lemon-Garlic Pan-Seared Shrimp with Zucchini Noodles whole30?

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