Want a fast low-carb meal that’s healthy and tasty? Try these 15 minute garlic shrimp zoodles.
You’ve been waiting for the day that zoodles make it to this blog, right? Ok, you probably haven’t. I’m making use of my Christmas spiralizer, and here they are in all their glory. Garlic + shrimp + zucchini noodles = low-carb heaven.
I actually find the term “zoodles” a bit weird since I grew up with those zoo animal shaped pasta pieces in a tomato sauce in a can, and they were called Zoodles. I personally preferred Alphagetti because I could spell out rude words, but I was a bad child. Anyone know if these still exist?
I kept it pretty simple for my first go at zucchini noodles. I tried hard to not overcook the zoodles because I didn’t want a mushy, watery mess. The texture could be described as a bit crisper than al dente if we’re comparing it to actual noodles.
Once you’ve spiralized the zucchini, this zucchini noodles with shrimp recipe is ready in like 5 minutes. You don’t want to overcook the shrimp either, right.
You could even make these keto shrimp zoodles as a side dish if you’re a meat and potatoes kinda person. I get that zucchini noodles are sacrilegious for some people.
I’m not a giant carb-aholic to begin with, so I’m ok swapping out the pasta (sometimes, not all the time!), but low-carb isn’t for everyone. I added some red pepper flakes to give it a bit of heat and color, but that’s optional if you’re not big on spice.
How’s your January going? As always, I’m feeling a bit down because it’s January and I live in a cold place, but at least I’ve been eating pretty healthy, so that has me feeling a bit better physically.
I definitely overdid it a bit around Christmas, so I am glad for recipes like these to get me back on track! I think this dish would also be great in the summer when zucchini is plentiful and everyone is craving lighter things in general. Except for burgers.
Ok, who am I kidding, I crave burgers year-round. π
This is the spiralizer I used for this recipe, and I love this handy lemon zester.
You may also like my 15 minute garlic lime cashew zoodles recipe.
Will you give these quick garlic shrimp zoodles a try? Let me know in the comments below.
I hope you love this easy low-carb recipe!
15 Minute Garlic Shrimp Zoodles
Easy, delicious, low-carb lemon and garlic shrimp with zucchini noodles.
Ingredients
- 2 medium zucchini
- 3/4 pounds medium shrimp peeled & deveined
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 3-4 cloves garlic minced
- Red pepper flakes (optional)
- Salt & pepper to taste
- Chopped fresh parsley
Instructions
- Spiralize the zucchini on the medium setting. Set aside.
- Add the olive oil and lemon juice & zest to a skillet on medium heat. Once the pan is warm, add the shrimp. Cook the shrimp for one minute per side.
- Add the garlic and red pepper flakes. Cook for an additional minute, stirring often.
- Add the zucchini noodles and stir/toss (e.g. with tongs) constantly for 2-3 minutes until they're slightly cooked and warmed up.
- Season with salt and pepper and sprinkle with the chopped parlsey. Serve immediately.
Recipe Notes
- This is the spiralizer I used to make this recipe.Β
Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.Β
Madison says
I’m currently making this right now. I added scallops and it looks awesome!
Natasha says
Ooh good idea!
Diane Freeman says
Absolutely delicious. My husband actually wanted more. I think next time I will add some mushrooms and onions. Thank you for sharing.
Natasha says
Yay!! So glad to hear it!
Kimberly Young says
We made it tonight. Delicious! We added parmesan cheese before serving. I’m sure it adds calories, although definitely was tasty.
Natasha says
Excellent! I love parm too π
Michele blanchette says
This shrimp and zoododles dish was amazing! This is the first time I Tried zucchini for noodles …. it was surprisingly delicious! We did not even miss the noodles! The garlic and lemon sauce made all the difference. I did cut the olive oil by half and added butter. I also cook the shrimp with a little less time as to not over cook the shrimp … my whole family loved it even my husband who is not usually to hot on shrimp or zucchini π
Natasha says
That’s awesome!! So happy you guys liked it, Michele!
Flavor Quotient says
Anything with shrimps in it is a winner for me and on top of it your zoodles are looking so gorgeous that it’s a win-win recipe for all!!
John R. Herlocker III says
This was a great dish and so nice to eat healthy! Easy for this bachelor to prepare. Not bad for my first time. I complimented this with garlic aparagus! Would definitely recommend it!!
Natasha says
I am so happy you liked it, John!
Calvin says
Just made this recipe and I love it! Just like angel hair pasta, perfect for low carb diet and love how quick it was!
Natasha says
So happy you liked it, Calvin!!
Richelle says
Made this today, added fresh bell pepper and a side of avocado. Didnt spiralize but i peeled them and cut the strips in half..improvising. delicious!
Natasha says
Wonderful! So glad you liked it! π
Tracie says
My husband refuses to try zoodles, so i used a low carb pasta instead. The recipe was amazing. Thanks.
Natasha says
I’m glad you made it work haha. ππ
Sabrina says
nice recipe, saw this on a recent foodiecrush post featuring zucchini, great substitution, love the noodles and had also seen a lasagna pasta substitution in another recipe there, like them both for getting rid of the “bad” carb for a good one and for the additional healthy-ness of the zucchini! Thank you for this recipe!
Natasha says
So glad you liked it, Sabrina!!
Kem says
Can I put do a meal plan with this? Would it be good to eat on day 2?
Natasha says
Hi! The zoodles do tend to go a bit watery if you re-heat it. I would say it’s best on day 1. You could try eating it cold on day 2… I think that would work better. π
Connie says
I tried this recipe tonight and LOVED IT! Do you know the nutritional breakdown?
Natasha says
Thank you! So glad you enjoyed it. Sorry, I am not aware of the nutritional breakdown. You could try one of the online calculators out there, but I’m not sure how accurate they are.
Chels says
Hi Connie
According to My Fitness Pal, here is approx breakdown per single serve (e.g. half above recipe)
Calories: 203
Carb: 8g
Fat: 9g
Protein: 28g
Sodium: 19g
Sugars: 3g
Natasha says
Thank you π
Lynda says
Forgot a crucial step….sprinkle with a little salt while on the paper towel.
Lynda says
If you spiral the zucchini in advanceand leave it on paper towels, a lot of the water will be drawn out and you can cook them longer without them getting mushy.
Natasha says
Great tip!
Allaire says
How do you think this would be with spaghetti squash? I don’t own a spiralizer but like the idea of veggie noodles.
Natasha says
I think it would work. Just cook the spaghetti squash as normal, then add the shrimp on top when it’s done. Let me know how it goes. ????
Leslie French says
Ok you’ve convinced me. Going to buy a spiralizer now! Looks amazing!!
Natasha says
Thank you!! I’m definitely having fun with my spiralizer! ????
Inci @ Bella's Apron says
Looks like a great healthy recipe to try out for the new year. THanks for sharing!
Natasha says
Thanks, Inci!!
jeff says
Can’t wait to get a spiralizer, what kind do you have? And are you shooting your photos in natural light or a lighting setup? Thanks!
Natasha says
Hi Jeff! I use a Paderno spiralizer. I linked it in the last sentence of the post (affiliate link). I use a studio lighting setup. βΊοΈ
Ann Meyer says
Veggetti Pro from Walmart.works great.
Natasha's Sister says
What do you mean “Anyone know if Zoodles and Alphagetti still exist?” Of course they do. I eat it at least once a week since you never cook for me. Speaking of which, can you make this for me without shrimp?
Natasha says
No.