Low-Carb Zucchini Noodles with Lemon-Garlic Shrimp

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and fresh zucchini noodles tossed with garlic-infused shrimp and a bright lemon sauce, perfect for a low-carb Mediterranean meal. This Mediterranean-inspired low-carb recipe, ready in about 20 minutes, pairs large zucchini, large shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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: 10 min Serves 4 Mediterranean cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3, spiralized into noodles large zucchini
1 lb, peeled and deveined large shrimp
3 tbsp olive oil
4, minced garlic cloves
3 tbsp, freshly squeezed lemon juice
1 tsp lemon zest
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley
1/4 cup, optional grated Parmesan cheese

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

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

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined shrimp, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Step 3: In the same skillet, add remaining 1 tbsp olive oil and 3 spiralized large zucchinis. Sauté over medium heat for 2-3 minutes until just tender but still with some bite.
Step 4: Return shrimp to the skillet with zucchini noodles. Add 3 tbsp freshly squeezed lemon juice and 1 tsp lemon zest. Toss gently for 1 minute until everything is heated through and coated with the lemon-garlic sauce.
Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve immediately, topped with 1/4 cup grated Parmesan cheese if desired.