Sautéed Shrimp and Zucchini Noodle Soup with Lemon and Garlic
A light, refreshing keto soup featuring sautéed shrimp and zucchini noodles in a bright lemon-garlic broth. This mediterranean-inspired keto ready in about 25 minutes pairs large shrimp, peeled and deveined, chicken bone broth, garlic cloves, minced 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 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.
Ingredients
- 12 oz large shrimp, peeled and deveined
- 3 medium zucchinis zucchini, spiralized into noodles
- 5 cups chicken bone broth
- 5 cloves garlic cloves, minced
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 5 minced garlic cloves and 1/4 tsp red pepper flakes. Sauté for 1 minute until fragrant.
- Step 2: Pour in 5 cups chicken bone broth, 3 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Bring broth to a gentle simmer.
- Step 3: In a separate skillet, heat 1 tbsp olive oil over medium-high heat. Add 12 oz peeled and deveined shrimp and cook for 2 minutes per side until pink and opaque. Remove from heat.
- Step 4: Add 3 medium spiralized zucchini noodles to the simmering broth and cook for 2 minutes until just tender.
- Step 5: Return cooked shrimp to the pot and stir to combine. Simmer for 1 more minute to heat through.
- Step 6: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Zucchini Noodle Soup with Lemon and Garlic take to make?
Total time is about 25 minutes (10 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 Shrimp and Zucchini Noodle Soup with Lemon and Garlic?
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 chicken bone broth from drying out.
Can I substitute ingredients in Sautéed Shrimp and Zucchini Noodle Soup with Lemon and Garlic?
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 Zucchini Noodle Soup with Lemon and Garlic 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.
What goes well with Sautéed Shrimp and Zucchini Noodle Soup with Lemon and Garlic?
Mediterranean keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
