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This lemon garlic shrimp zucchini ‘pasta’ is a fantastic and simple dish to prepare for a nutritious lunch or dinner. Shrimp (or prawns) are cooked in a flavorful lemon and garlic olive oil, then mixed with raw zucchini noodles and topped with Parmesan cheese for added taste. This recipe is gluten-free, low-carb, and keto-friendly, and can be adapted for Paleo and Whole30 diets by omitting the cheese.
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This zucchini noodle dish is my version of a healthy shrimp scampi, traditionally made with spaghetti, garlic, lemon, and butter sauce. While I enjoy butter, I opted for olive oil in this recipe. The dish is infused with plenty of garlic and lemon zest, a perfect combination with shrimp or prawns. Substituting spaghetti with zucchini noodles reduces carbs and increases nutrients.
As mentioned earlier, you can exclude Parmesan cheese to make this dish Paleo and Whole30 compliant.
👉 If you enjoy zucchini noodle recipes, try: Mongolian Chicken With Zucchini Noodles, Creamy Paleo Zucchini Pasta With Artichokes & Turkey, 5-Minute Zucchini Salad With Lemon & Mint, and Shrimp Arrabbiata With Zucchini Spaghetti
What You’ll Need
Find the complete measurements in the recipe card below.
- Zucchini: Use medium to large raw zucchini to create pasta or noodles. A vegetable spiralizer is ideal for making noodles, but you can also use a carrot peeler for ribbons or slice the zucchini into thin circles. I typically use two small or one medium/large zucchini per serving.
- Shrimp: Raw, unpeeled shrimp or frozen shrimp can be used in this recipe.
- Good olive oil: Essential for flavor and nutrients, along with garlic, lemon, Parmesan, salt, and pepper for seasoning.
Using Frozen Shrimp
To expedite the process and keep costs down, I often use peeled, frozen shrimp. I usually have a bag in the freezer for salads, quick meals, or stir-fries. To defrost, place frozen shrimp in a bowl of hot water for approximately 10 minutes, or defrost overnight in the fridge.
How To Make Shrimp Zucchini Pasta
Step 1. Spiralize or peel the zucchini into noodles or ribbons to create a low-carb, gluten-free pasta alternative. Zest half of the lemon and slice the garlic. Grate Parmesan cheese. Have all ingredients ready as the dish comes together quickly.
Step 2. Heat a frying pan over medium heat. Add olive oil, garlic, and lemon zest. Sauté until fragrant, then add the prawns and cook for a few minutes.
Step 3. Add zucchini noodles to the pan, drizzle with lemon juice, season with salt and pepper, and heat through. Stir in Parmesan and serve topped with remaining cheese.