Lemon-Garlic Shrimp Zoodles

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, zesty dish featuring spiralized zucchini and succulent shrimp to alleviate bloating while delivering omega-3s for energy balance. This Mediterranean Whole30 recipe (low-carb), ready in about 23 minutes, pairs zucchini, shrimp, and avocado 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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.

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Prep: 15 min Cook: 8 min Serves 2 Mediterranean cuisine 280 cal/serving

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Ingredients

2 medium zucchini
6 oz shrimp
2 tbsp avocado oil
3 cloves garlic
1/4 tsp red pepper flakes
1/4 cup lemon juice
1/4 tsp sea salt
1/8 tsp black pepper
2 tbsp fresh parsley

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Instructions

Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then add 3 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant and garlic turns golden (do not brown).
Step 2: Add 6 oz peeled shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
Step 3: Toss 2 spiralized medium zucchinis in the skillet with the garlic oil, adding 1/4 cup lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper, cooking for 1 minute until zoodles are tender-crisp and lemon juice reduces slightly, then return shrimp and toss with 2 tbsp chopped parsley until evenly distributed.