Lemon-Pepper Shrimp with Zucchini Noodles and Cherry Tomatoes
Light, bright shrimp seared in lemon-pepper butter, served over zucchini noodles and sun-ripened cherry tomatoes. This mediterranean-inspired seafood (low-carb, gluten-free) ready in about 22 minutes pairs peeled and deveined shrimp, medium, spiralized zucchini, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 1 lb, peeled and deveined shrimp
- 3 medium, spiralized zucchini
- 1 cup, halved cherry tomatoes
- 2 tbsp butter
- 1, juiced and zested lemon
- 1 tsp freshly ground black pepper
- 2 cloves, minced garlic
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add shrimp in a single layer, season with 1/2 tsp black pepper, and cook for 1-2 minutes per side until pink and opaque. Transfer to a plate and set aside.
- Step 2: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Stir in lemon juice, lemon zest, and remaining 1/2 tsp black pepper.
- Step 3: Add spiralized zucchini and cherry tomatoes to the skillet, tossing to coat. Cook for 3-4 minutes until zucchini is tender-crisp and tomatoes begin to soften.
- Step 4: Return shrimp to the skillet, toss to coat in the lemon-butter sauce, and cook for 1 more minute. Sprinkle with fresh parsley and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Pepper Shrimp with Zucchini Noodles and Cherry Tomatoes take to make?
Total time is about 22 minutes (10 min prep + 12 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 and Cherry Tomatoes?
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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Lemon-Pepper Shrimp with Zucchini Noodles and Cherry Tomatoes?
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 and Cherry Tomatoes 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 and Cherry Tomatoes 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.
What others are saying
- ★★★★★
My kids devoured the lemon-pepper shrimp! The zucchini noodles held up perfectly and the cherry tomatoes added such a bright pop of flavor.
- ★★★★★
Loved it! Made it for date night—quick, elegant, and the cherry tomatoes were the perfect finish.
- ★★★★☆
Delicious dish overall, but the shrimp took longer to cook than the recipe suggested—maybe a minute less next time.
