Lemon-Garlic Shrimp Zoodles with Spinach

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

A quick, nutrient-packed seafood dish with zucchini noodles, shrimp, and spinach, featuring bright lemon and garlic flavors to combat fatigue and support skin clarity during Whole30. This mediterranean-inspired seafood (whole30) ready in about 25 minutes pairs zucchini, shrimp, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "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: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize zucchini into noodles (using a spiralizer or julienne peeler), then pat dry with paper towels to remove excess moisture.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic (4 cloves) and sauté for 60 seconds until fragrant, avoiding browning.
  3. Step 3: Add shrimp and cook for 2-3 minutes per side until pink and opaque, then add lemon juice and 1/4 tsp salt. Stir to combine.
  4. Step 4: Add zucchini noodles and spinach to the skillet, tossing gently until spinach wilts (about 2 minutes), with noodles tender but still slightly crisp.

Frequently asked questions

How long does Lemon-Garlic Shrimp Zoodles with Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 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 Shrimp Zoodles with Spinach?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Garlic Shrimp Zoodles with Spinach?

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 Shrimp Zoodles with Spinach 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-Garlic Shrimp Zoodles with Spinach whole30?

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

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