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Lemon Garlic Shrimp & Zoodles - Bright, Fast, and Satisfying

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds large shrimp, peeled and deveined (tails on or off)
  • 3 medium zucchini (or about 24–28 oz pre-spiralized zoodles)
  • 3 tablespoons olive oil, divided
  • 3–4 cloves garlic, finely minced
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 teaspoon red pepper flakes (optional, adjust to taste)
  • Salt and black pepper
  • 2 tablespoons unsalted butter (optional but recommended for richness)
  • Fresh parsley, chopped (about 2 tablespoons)
  • Freshly grated Parmesan or Pecorino (optional, for serving)
  • 1/2 cup cherry tomatoes, halved (optional, for color and sweetness)
  • 1 teaspoon honey or a pinch of sugar (optional, to balance acidity)

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels. Season with a good pinch of salt and black pepper. Dry shrimp sear better and won’t steam.
  2. Spiralize the zucchini: Use a spiralizer or julienne peeler to make zoodles. Lay them on a clean towel and sprinkle lightly with salt. Let sit 5–10 minutes to draw out moisture, then gently blot dry.
  3. Mix the lemon-garlic base: In a small bowl, combine lemon zest, lemon juice, minced garlic, and red pepper flakes. If you like a slightly softer bite, add 1 teaspoon honey to round out the acidity.
  4. Sear the shrimp: Heat 2 tablespoons olive oil in a large skillet over medium-high. Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque. Transfer to a plate. Do not overcook.
  5. Build the sauce: Reduce heat to medium-low. Add the remaining 1 tablespoon olive oil and the butter to the pan. When melted, pour in the lemon-garlic mixture. Let it gently bubble for 30–45 seconds to mellow the raw garlic flavor.
  6. Add tomatoes (optional): If using cherry tomatoes, toss them in and cook 1 minute until slightly softened.
  7. Toss in the zoodles: Add the zucchini noodles and toss with tongs for 1–3 minutes, just until warmed and lightly tender but still crisp. Do not overcook or they’ll turn watery.
  8. Finish with shrimp and herbs: Return shrimp and any juices to the skillet. Toss with parsley and taste. Add salt and pepper as needed. If the sauce tastes too sharp, sprinkle in a pinch of sugar or add a dab more butter.
  9. Serve: Plate immediately. Top with extra parsley and a light shower of Parmesan, if you like.