Sautéed Lemon Shrimp with Zucchini Noodles

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

A light and vibrant dish featuring plump shrimp cooked with garlic and lemon, served over spiralized zucchini noodles for a low-carb twist. This mediterranean-inspired seafood (low-carb) ready in about 30 minutes pairs shrimp, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis into noodles, then toss with 1/4 tsp salt and let sit for 10 minutes to release moisture. Pat dry thoroughly with paper towels.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 12 oz shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  4. Step 4: Add 1 tbsp lemon juice to the skillet and stir to deglaze, scraping up any browned bits. Then add 2 tbsp lemon zest and the spiralized zucchini noodles. Cook for 2-3 minutes until tender but still firm, stirring occasionally.
  5. Step 5: Return the 12 oz shrimp to the skillet, add 1/4 cup fresh parsley, and season with salt and pepper to taste. Cook for 1 more minute to heat through.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Lemon Shrimp with 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 shrimp from drying out.

Can I substitute ingredients in Sautéed 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 Lemon Shrimp with 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 Sautéed 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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