For a quick, light, and flavorful dinner, this Lemon Garlic Shrimp with Zucchini Noodles is the perfect option. This dish is a low-carb, gluten-free alternative to traditional pasta, and the combination of fresh zucchini noodles, succulent shrimp, and a tangy lemon garlic sauce makes it incredibly refreshing. Ready in under 30 minutes, it’s ideal for busy weeknights when you want something healthy but full of flavor.
Ingredients:
- 4 medium zucchini (spiralized into noodles)
- 1.5 lb (approx. 30) raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 garlic cloves, finely chopped
- 2 tbsp butter or ghee
- 1 lemon, juice and zest
- 60 ml of white wine (or chicken stock).
- 1/4 cup chopped parsley
- Pinch of red pepper flakes
- Salt and pepper, to taste
Instructions:
- Prepare the Zucchini Noodles: Use a spiralizer to turn the zucchini into spiral-shaped noodles. Set aside on a paper towel to absorb any excess moisture.
- Cook the Shrimp: In a spacious frying pan, warm 1 tablespoon of olive oil over medium-high heat. Add the shrimp, seasoning with salt and pepper to taste, and cook for 2-3 minutes on each side until pink and opaque.
- Make the Lemon Garlic Sauce: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil, along with the butter (or ghee). Once the butter has melted, add the chopped garlic and sauté for about 1 minute until fragrant.
- Add Wine and Lemon: Pour in the white wine (or chicken broth) and the juice and zest of one lemon. Stir to combine, and let the mixture simmer for 2-3 minutes to allow the flavors to blend and the sauce to slightly reduce.
- Add the Zucchini Noodles: Add the zucchini noodles to the skillet, tossing them gently in the lemon garlic sauce. Cook for about 2-3 minutes, or until the noodles are just tender but still crisp. Be careful not to overcook them, as zucchini noodles can become watery.
- Return the Shrimp to the Skillet: Add the cooked shrimp back to the skillet along with the chopped parsley and a pinch of red pepper flakes.
- Season and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve the shrimp and zucchini noodles hot, garnished with extra parsley and lemon zest for an extra pop of flavor.
Conclusion:
This Lemon Garlic Shrimp with Zucchini Noodles is a perfect light and healthy dinner that’s packed with fresh flavors. The zesty lemon and garlic sauce complements the tender shrimp and crisp zucchini noodles beautifully, making this dish both satisfying and nutritious. With minimal prep and cooking time, it’s a fantastic go-to for busy weeknights or when you’re craving a flavorful, guilt-free meal. Enjoy this refreshing and easy dinner that’s sure to become a family favorite!
Light & Easy Lemon Garlic Shrimp with Zucchini Noodles
This Lemon Garlic Shrimp with Zucchini Noodles is alight, healthy, and flavorful dinner option that’s perfect for busy weeknights.Tender shrimp is cooked in a zesty lemon garlic sauce and tossed with crispzucchini noodles for a low-carb, gluten-free meal.
- 4 medium zucchini (spiralized into noodles)
- 1.5 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 garlic cloves (finely chopped)
- 2 tbsp butter or ghee
- 1 lemon ( juice and zest)
- 60 ml white wine or chicken stock
- 1/4 cup parsley (chopped)
- Pinch red pepper flakes
- Salt and pepper
Prepare the Zucchini Noodles: Use a spiralizer to turn the zucchini into spiral-shaped noodles. Set aside on a paper towel to absorb any excess moisture.
Cook the Shrimp: In a spacious frying pan, warm 1 tablespoon of olive oil over medium-high heat. Add the shrimp, seasoning with salt and pepper to taste, and cook for 2-3 minutes on each side until pink and opaque.
Make the Lemon Garlic Sauce: In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil, along with the butter (or ghee). Once the butter has melted, add the chopped garlic and sauté for about 1 minute until fragrant.
Add Wine and Lemon: Pour in the white wine (or chicken broth) and the juice and zest of one lemon. Stir to combine, and let the mixture simmer for 2-3 minutes to allow the flavors to blend and the sauce to slightly reduce.
Add the Zucchini Noodles: Add the zucchini noodles to the skillet, tossing them gently in the lemon garlic sauce. Cook for about 2-3 minutes, or until the noodles are just tender but still crisp. Be careful not to overcook them, as zucchini noodles can become watery.
Return the Shrimp to the Skillet: Add the cooked shrimp back to the skillet along with the chopped parsley and a pinch of red pepper flakes.
Season and Serve: Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve the shrimp and zucchini noodles hot, garnished with extra parsley and lemon zest for an extra pop of flavor.