One-Pot Lemon-Garlic Shrimp with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Quick-cooked shrimp and zucchini noodles in a bright lemon-garlic sauce, ready in 25 minutes for a light weeknight dinner. This American-inspired one-pot recipe (low carb), ready in about 25 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 350 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, peeled and deveined shrimp
• 2 medium, spiralized into noodles zucchini
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1, juiced and zest reserved lemon
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 2 tbsp, chopped fresh basil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque, then remove and set aside.
2. Step 2: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes to the skillet, stirring for 30 seconds until fragrant but not browned.
3. Step 3: Add 2 medium spiralized zucchini noodles to the skillet and toss for 2 minutes until just tender but still crisp.
4. Step 4: Return shrimp to the skillet, add 1 juiced lemon, 1/2 tsp salt, and 1 tsp lemon zest, tossing to combine. Cook for 1 minute until heated through, then stir in 2 tbsp chopped basil.