Sautéed Garlic and Lemon Shrimp with Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and bright sautéed shrimp tossed with fresh zucchini noodles, garlic, and lemon for a low-carb seafood dish. This mediterranean-inspired seafood (low carb) ready in about 20 minutes pairs large shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 10 min Serves 3 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant and lightly golden.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
  3. Step 3: Remove shrimp from skillet and set aside. Add 3 medium spiralized zucchini noodles to the same skillet and sauté for 2-3 minutes until just tender but still crisp.
  4. Step 4: Return shrimp to the skillet, pour in 2 tbsp freshly squeezed lemon juice, and toss everything together for 1 minute to combine and warm through.
  5. Step 5: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Sautéed Garlic and Lemon Shrimp with Zucchini Noodles take to make?

Total time is about 20 minutes (10 min prep + 10 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 Sautéed Garlic and Lemon Shrimp with Zucchini Noodles?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Garlic and Lemon 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 Sautéed Garlic and Lemon Shrimp with Zucchini Noodles for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Garlic and Lemon 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.

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