Lemon-Ginger Shrimp with Zucchini Noodles
Quick-cooked shrimp in a bright lemon-ginger sauce served over zucchini noodles for a light, flavorful meal. This asian-inspired quick meals (low-carb, gluten-free) ready in about 23 minutes pairs shrimp, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.
Ingredients
- 12 oz shrimp
- 3 medium zucchini
- 2 tbsp olive oil
- 1 tbsp minced fresh ginger
- 1 lemon
- 2 minced garlic cloves
- 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Spiralize 3 medium zucchini into noodles using a spiralizer. Pat dry with paper towels to remove excess moisture.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until fragrant.
- Step 3: Add 12 oz shrimp, 1/4 tsp red pepper flakes, and the zest of 1 lemon. Cook for 2-3 minutes per side until shrimp turn pink and opaque. Squeeze juice from 1 lemon over shrimp, then toss in 2 tbsp chopped fresh parsley.
Frequently asked questions
How long does Lemon-Ginger Shrimp with Zucchini Noodles take to make?
Total time is about 23 minutes (15 min prep + 8 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-Ginger 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 shrimp from drying out.
Can I substitute ingredients in Lemon-Ginger 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-Ginger 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-Ginger 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.
