Make Easy Garlic Shrimp Zucchini Noodles with juicy shrimp, fresh zucchini, garlic, olive oil, and lemon for a quick, flavorful gluten-free dinner ready in 25 minutes.
Easy Garlic Shrimp Zucchini Noodles are a fresh, flavorful gluten-free dinner made with juicy shrimp, spiralized zucchini, fresh garlic, and extra virgin olive oil. Everything comes together quickly in one skillet, making this an excellent recipe for busy weeknights when you want a light meal without sacrificing flavor.
Zucchini noodles, also known as zoodles, pair beautifully with shrimp because both ingredients cook quickly. The shrimp are sautéed first, followed by fresh garlic and zucchini noodles, then everything is brought together with lemon juice and parsley.
The key is a quick sauté that keeps the zucchini tender without becoming overly soft. Finished with bright lemon and fresh herbs, this simple skillet dinner is satisfying on its own or served with a salad or gluten-free bread.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
1 pound large shrimp, peeled and deveined, tails removed if desired
2 medium zucchini
2 tablespoons extra virgin olive oil, divided
3 garlic cloves, minced
1/2 teaspoon kosher salt, divided, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon crushed red pepper flakes, optional
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving, optional
Directions
Step 1: Prepare the Zucchini Noodles
Trim both ends from the zucchini and spiralize into noodles. Cut any exceptionally long strands into shorter lengths if desired.
Gently blot the zucchini noodles with a clean kitchen towel or paper towels to remove excess surface moisture. Set aside.
Step 2: Season the Shrimp
Pat the shrimp dry with paper towels. Season with 1/4 teaspoon kosher salt, black pepper, and the optional crushed red pepper flakes.
Step 3: Sauté the Shrimp
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, or until pink, opaque, and the internal temperature reaches 145°F.
Transfer the shrimp to a clean plate and set aside.
Step 4: Sauté the Garlic
Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
Step 5: Cook the Zucchini Noodles
Add the zucchini noodles and gently toss with the garlic and olive oil for 1 to 2 minutes, just until warmed through and slightly tender.
Step 6: Combine the Shrimp and Zucchini Noodles
Reduce the heat to low and return the shrimp to the skillet.
Add the lemon juice and remaining 1/4 teaspoon kosher salt. Toss gently for about 30 seconds until everything is combined and warmed through. Taste and adjust the seasoning as needed.
Step 7: Finish and Serve
Remove from the heat and sprinkle with fresh parsley.
Divide among serving plates and serve immediately with lemon wedges, if desired.
Notes
Keep the zucchini cooking time brief to maintain its texture and minimize excess moisture. If liquid collects in the skillet, transfer the shrimp and noodles with tongs and leave the excess liquid behind.
Fresh or frozen shrimp can be used. Thaw frozen shrimp completely and pat them dry before cooking.
For a richer sauce, add 1 tablespoon unsalted butter when returning the shrimp to the skillet. Freshly grated Parmesan cheese can also be added before serving.
Fresh basil can replace the parsley, or use a combination of both herbs. Lemon zest is another flavorful addition that adds brightness without extra liquid.
These garlic shrimp zucchini noodles are best served immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly over medium-low heat until just warmed through.
