Indulge in a mouthwatering dish that perfectly aligns with your low-carb goals. Introducing our Lemon Garlic Shrimp Zucchini Noodles, a low-card, keto, and paleo recipe that is not only an incredibly tasty dish but also quick and easy to prep. For sure, this recipe is a fantastic choice for bustling weeknights or a delightful dinner with your loved ones. The tangy flavors of the lemon and garlic are the perfect combination to spice up the shrimp, so we are sure that this dish will be a delightful treat. Let’s give it a try! And bon appétit!
How to make Lemon Garlic Shrimp Zucchini Noodles?
Creating a flavorful and nutritious meal has never been easier! Make this delicious and healthy Lemon Garlic Shrimp Zucchini Noodles dish by following the simple steps below. We have also included instructions on how to make the zucchini noodles using a corrugated julienne peeler or a countertop spiralizer. This delightful combination of tender shrimp, accompanied by zucchini noodles and lemon-garlic sauce, is sure to impress the most demanding palates!
Lemon Garlic Shrimp Zucchini Noodles Recipe
Enjoy a home-made dinner that rivals that of a restaurant, with our Lemon Garlic Shrimp Zucchini Noodles Recipe. A delectable low-carb symphony of flavors, made with succulent shrimp, tossed with zucchinis in a lemon-garlic sauce. This one-skillet dish makes cooking a breeze and is the perfect option for those seeking a quick, and delicious meal. Total preparation time: 30 minutes.
Ingredients
Directions
To make the noodles:
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Wash the zucchinis and chop off both ends.
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Use a countertop spiralizer or a corrugated julienne peeler to turn the zucchinis into thin, uniformly cut noodles.
Pro Tip: To prevent the noodles from being too watery, place them in a colander, add generous salt, and mix well. Give them 10 to 15 minutes to dehydrate. After that, pat them dry with a kitchen paper towel to absorb any remaining moisture. Now your noodles are dry and ready for cooking!
To make the dish:
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Season the shrimp with salt and pepper.
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Heat the olive oil in a large pan over medium heat. Add the butter and garlic to the pan and cook for 1 minute.
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Add the shrimp to the pan and cook for about 2 minutes on each side or until cooked through.
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Remove the shrimp from the pan and set aside.
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Add the zucchini noodles to the same pan and cook for 1-2 minutes or until tender but still firm.
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Return the shrimp to the pan, and squeeze the lemon juice over the shrimp and zucchini noodles. Garnish with chopped parsley and serve.