Sautéed Shrimp with Zucchini Noodles and Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

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