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 recipe (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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
