Sautéed Shrimp and Garlic Zucchini Noodles with Lemon

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Light and vibrant zucchini noodles tossed with garlic sautéed shrimp and finished with fresh lemon juice for a refreshing low-carb meal. This Mediterranean-inspired seafood recipe (low carb), ready in about 25 minutes, pairs medium zucchini, large shrimp, peeled and deveined, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Use a spiralizer or vegetable peeler to turn 3 large medium zucchinis (about 2 pounds) into noodles. Set aside.
  2. Step 2: Heat 2 tbsp olive oil over medium heat in a large skillet. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 pound peeled and deveined large shrimp to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 2 minutes per side until pink and opaque.
  4. Step 4: Remove shrimp from skillet and set aside. Add zucchini noodles to the same skillet and cook for 2-3 minutes, tossing gently, until just tender.
  5. Step 5: Return shrimp to the skillet, pour in 2 tbsp fresh lemon juice, sprinkle with 2 tbsp chopped fresh parsley, and toss everything together for 1 minute before serving immediately.

Frequently asked questions

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

Total time is about 25 minutes (15 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 Shrimp and Garlic Zucchini Noodles with Lemon?

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 Shrimp and Garlic Zucchini Noodles with Lemon?

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 Shrimp and Garlic Zucchini Noodles with Lemon 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 Shrimp and Garlic Zucchini Noodles with Lemon 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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