Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Noodles
A light seafood dish pairing tender lemon garlic shrimp with fresh zucchini noodles, perfect for bright summer dining. This mediterranean-inspired seafood (low carb) ready in about 18 minutes pairs peeled and deveined large shrimp, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 3 medium, spiralized into noodles zucchini
- 4, minced garlic cloves
- 3 tbsp olive oil
- 2 tbsp, freshly squeezed lemon juice
- 1/4 tsp red pepper flakes
- 3/4 tsp sea salt
- 1/2 tsp, freshly ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb peeled and deveined shrimp, 4 minced garlic cloves, 3/4 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes. Sauté for 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque.
- Step 2: Remove shrimp from skillet and set aside. In the same skillet, add 1 tbsp olive oil and 3 medium spiralized zucchini noodles. Cook over medium heat for 2-3 minutes, tossing gently until noodles soften but remain firm.
- Step 3: Return shrimp to the skillet with zucchini noodles and drizzle 2 tbsp freshly squeezed lemon juice. Toss everything together for 1 minute to combine flavors. Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Noodles take to make?
Total time is about 18 minutes (10 min prep + 8 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 Pan-Seared Lemon Garlic Shrimp with Summer 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 minced garlic cloves from drying out.
Can I substitute ingredients in Pan-Seared Lemon Garlic Shrimp with Summer 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 Pan-Seared Lemon Garlic Shrimp with Summer Zucchini Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Lemon Garlic Shrimp with Summer 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.
