Lemon Garlic Shrimp Zucchini Noodles (Low-Carb in 20 Minutes)
A bright, garlicky, 20-minute low-carb dinner that doesn't punish you with a soggy bowl of sadness.
Equipment
- Spiralizer
- 12-inch skillet
- Colander
- Chef's knife
- Cutting board
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- to taste salt and black pepper
For the Zucchini Noodles
- 2 medium firm zucchini
- 1/2 teaspoon salt (for drawing out moisture)
For the Sauce & Aromatics
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (or to taste)
- 1 lemon (zest and juice of 1/2)
For Garnish
- 1 tablespoon fresh chives, sliced on bias
- to taste flaky sea salt
Instructions
- Salt the zucchini: Spiralize the zucchini and place noodles in a colander over a bowl. Sprinkle with 1/2 teaspoon salt and toss. Let sit for 10 minutes. Then press dry with a kitchen towel.
- Pat the shrimp dry: While zucchini sits, pat shrimp completely dry with paper towels. Season with a pinch of salt and pepper.
- Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if needed). Cook 1–2 minutes per side until pink and opaque. Transfer to a plate.
- Toast the garlic: Reduce heat to medium. Add 1 tablespoon butter and sliced garlic. Cook 30–45 seconds until fragrant and just golden.
- Add the zoodles: Add the pressed-dry zucchini noodles to the skillet. Toss with tongs for 1–2 minutes until just warmed through. Do not overcook.
- Finish and serve: Return shrimp to pan. Add lemon zest, juice of 1/2 lemon, and red pepper flakes. Toss. Taste and adjust seasoning. Plate in shallow bowls, twirling noodles into nests. Top with shrimp. Garnish with sliced chives and flaky salt.
Notes
Storage: This dish is best served immediately. Zucchini noodles do not store well. If you must, keep components separate for up to 1 day. Reheat shrimp in a skillet and quickly toss zoodles in residual heat. Do not microwave.
Tips: Do not skip salting the zucchini. Pat shrimp completely dry before searing. Taste for acid at the end. Use a kitchen towel to squeeze zucchini dry, not paper towels. For a dairy-free version, use all olive oil and skip the butter; finish with toasted pine nuts.