Lemon-Pepper Shrimp with Zucchini Noodles
Crispy, flavorful shrimp seared in a zesty lemon-pepper crust, served over light zucchini noodles for a low-carb dinner that's ready in 20 minutes. This american-inspired seafood (low carb) ready in about 25 minutes pairs ounces, peeled and deveined shrimp, juice lemon, teaspoon 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 ounces, peeled and deveined shrimp
- 1, juice lemon
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 medium, spiralized zucchini
- 1/4 cup, chopped fresh parsley
- to taste salt
Instructions
- 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.
- 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.
- Step 3: Add 2 medium spiralized zucchinis to the same skillet and cook for 3-4 minutes until tender but still crisp, stirring occasionally.
- 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.
- Step 5: Season with salt to taste, then serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
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 juice lemon from drying out.
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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
