Sautéed Shrimp with Zucchini Noodles and Lemon

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

A vibrant, one-pan dinner featuring plump shrimp and zucchini ribbons, tossed in a zesty lemon-herb sauce for a light yet satisfying meal. This italian-inspired vegetarian (low carb) ready in about 18 minutes pairs shrimp, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, 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: 10 min Cook: 8 min Serves 2 Italian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add shrimp in a single layer, and cook for 2 minutes per side until pink and opaque. Transfer to a plate.
  2. Step 2: Add remaining 1 tablespoon olive oil to the skillet, then add zucchini noodles and cook for 3 minutes until just tender but still slightly crisp, stirring frequently.
  3. Step 3: Add minced garlic and red pepper flakes to the skillet, cook for 1 minute until fragrant, then stir in lemon zest, juice, and parsley. Return shrimp to the skillet and toss to coat, cooking for 1 minute more until heated through.
  4. Step 4: Season with remaining salt and pepper, and serve immediately while zucchini noodles are still vibrant and crisp.

Frequently asked questions

How long does Sautéed Shrimp with Zucchini Noodles and Lemon 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 Sautéed Shrimp with Zucchini Noodles and Lemon?

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 Shrimp with Zucchini Noodles and 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 with Zucchini Noodles and Lemon for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Zucchini Noodles and Lemon low carb?

Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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