Lemon-Pepper Shrimp with Zucchini Noodles

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

Crispy, flavorful shrimp seared in a zesty lemon-pepper crust, served over light zucchini noodles for a low-carb dinner that's ready in 25 minutes. This American-inspired seafood recipe (low carb), ready in about 25 minutes, pairs shrimp, lemon, black pepper 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 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.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 ounces shrimp dry with paper towels and toss with 2 tablespoons lemon juice, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder. Let sit for 5 minutes to marinate.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
  3. Step 3: Add 2 medium spiralized zucchinis to the same skillet and cook for 3-4 minutes until tender but still crisp, stirring occasionally.
  4. Step 4: Return shrimp to skillet and stir in 1/4 cup chopped fresh parsley. Cook for 1 minute to heat through and combine flavors.
  5. Step 5: Season with salt to taste, then serve immediately while hot.

Frequently asked questions

How long does Lemon-Pepper Shrimp with Zucchini Noodles 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-Pepper Shrimp with Zucchini Noodles?

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-Pepper 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-Pepper 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-Pepper Shrimp with Zucchini Noodles low carb?

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

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