One-Pan Lemon Garlic Shrimp and Zucchini Noodles

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There’s something so satisfying about a quick, fresh, and light meal that feels indulgent without being heavy. That’s exactly why I keep coming back to this One-Pan Lemon Garlic Shrimp and Zucchini Noodles recipe. It checks every box: vibrant flavors, lean protein, low-carb, and most importantly—one pan to clean. Whether it’s a busy weeknight or a lazy weekend dinner, this dish never disappoints.

I created this recipe out of necessity—wanting something healthy, fast, and flavorful that didn’t require an overflowing sink of dishes. The combination of garlicky shrimp, bright lemon, and tender zucchini noodles is truly unbeatable. Plus, the way the shrimp caramelize in the skillet and mingle with the zucchini’s natural moisture makes a saucy, savory finish you’ll want to scoop up with a spoon.

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Why You’ll Love This One-Pan Lemon Garlic Shrimp and Zucchini Noodles

• It’s incredibly quick. From prep to plate, you’re looking at under 30 minutes.
• Low-carb and gluten-free. Perfect if you’re avoiding pasta but still want something satisfying.
• One pan. That means less cleanup and more flavor since everything cooks together.
• Bursting with fresh, zesty flavor. Lemon, garlic, herbs, and shrimp are a dream team.
• Flexible. You can tweak it for different diets or what’s in your fridge.

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What Kind of Shrimp Should I Use?

For this recipe, I recommend using large or extra-large raw shrimp, peeled and deveined, with tails on or off depending on your preference. The larger size ensures they stay juicy and don’t overcook too quickly. If you’re short on time, pre-peeled frozen shrimp work just as well—just make sure they’re fully thawed and patted dry to avoid extra moisture in the pan.

Fresh shrimp will always give you the most vibrant flavor, but high-quality frozen shrimp are a great alternative and often more convenient. Avoid precooked shrimp, as they can easily become rubbery during the brief cooking process.

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Options for Substitutions

Whether you’re adjusting for dietary needs or working with what you have, here are some easy ways to make this dish your own:

• Swap Zucchini Noodles: Try spiralized yellow squash, spaghetti squash, or even kelp noodles. For something heartier, go with whole wheat or chickpea pasta.
• Switch the Protein: Not a shrimp fan? Chicken breast strips, scallops, or even tofu make excellent alternatives.
• Add More Veggies: Bell peppers, cherry tomatoes, or mushrooms sauté well in this recipe and add texture and color.
• Make it Creamy: Stir in a spoonful of cream cheese or a splash of coconut milk at the end for a silky, indulgent twist.
• Spice it Up: A pinch of red pepper flakes or a drizzle of chili oil brings a kick of heat that pairs beautifully with lemon and garlic.

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Ingredients for One-Pan Lemon Garlic Shrimp and Zucchini Noodles

Every ingredient in this dish plays a clear role, bringing freshness, richness, or balance. Here’s a look at what you’ll need and why it matters:

• Shrimp – The star of the dish. They cook quickly, soak up the garlic and lemon beautifully, and offer lean protein.
• Zucchini – Spiralized into noodles, it creates a light, pasta-like base that absorbs all the flavor without the carbs.
• Garlic – Adds bold aroma and a savory depth that infuses the entire pan.
• Lemon juice and zest – Brightens the dish with acidity and fragrance, balancing the savory flavors.
• Olive oil – Used to sauté and enhance the richness of both the shrimp and zucchini.
• Salt and black pepper – For seasoning and balance.
• Fresh parsley – Brings a burst of freshness at the end and enhances visual appeal.
• Red pepper flakes (optional) – For a hint of heat, if you like a little kick.

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Step 1: Prep the Ingredients

Start by spiralizing your zucchini into noodles and laying them out on paper towels to absorb excess moisture. Pat the shrimp dry and season them lightly with salt and pepper. Mince your garlic and zest your lemon—having everything ready makes this quick recipe even smoother.

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Step 2: Sear the Shrimp

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Let them cook undisturbed for 1–2 minutes to get a good sear, then flip and cook for another 1–2 minutes until opaque and lightly golden. Remove shrimp from the pan and set aside.

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Step 3: Sauté the Garlic

In the same pan, lower the heat to medium and add a splash more olive oil if needed. Toss in the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it burn.

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Step 4: Cook the Zucchini Noodles

Add the zucchini noodles to the skillet and sauté gently for 2–3 minutes. You want them tender but still with a little bite. Too long, and they’ll release too much water and go soggy.

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Step 5: Finish with Lemon and Shrimp

Return the shrimp to the skillet and add in the lemon zest, lemon juice, and chopped parsley. Toss everything together just until warmed through and coated in the lemony garlic sauce. Taste and adjust seasoning with salt, pepper, or red pepper flakes.

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How Long to Cook One-Pan Lemon Garlic Shrimp and Zucchini Noodles

This dish is all about speed—each step moves fast:

• Shrimp: Sear for 2–3 minutes per side until opaque and slightly golden. Overcooking will make them rubbery, so watch closely.
• Garlic: Just 30 seconds is enough to release its aroma—any longer and it might burn.
• Zucchini noodles: Cook for 2–3 minutes, stirring gently. They should soften slightly but still hold their shape.

Total cooking time is around 10–12 minutes, and from start to finish, you’re done in under 30 minutes.

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Tips for Perfect One-Pan Lemon Garlic Shrimp and Zucchini Noodles

• Dry your zucchini noodles well. Moisture is the enemy of texture here. Let them sit on paper towels while you prep the shrimp.
• Use a large skillet. This prevents overcrowding, which causes steaming instead of searing.
• Don’t overcook the shrimp. Once they turn pink and curl slightly, they’re done.
• Zest before juicing. It’s much easier to zest a whole lemon.
• Taste and balance. A pinch more salt or lemon at the end can really wake the dish up.
• Work quickly. The key is having everything prepped before you start cooking so you can build flavor fast without overcooking anything.

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Watch Out for These Mistakes While Cooking

Even with simple recipes, a few small missteps can change the final dish. Here are the common pitfalls to avoid:

• Overcooking the shrimp: They go from tender to tough in seconds. As soon as they’re opaque and curl slightly, pull them from the heat.
• Not draining zucchini noodles: Zoodles naturally hold water. Skip the paper towel step and you’ll end up with a watery, soupy skillet.
• Using too much lemon juice at once: It can overpower the dish. Start small—you can always add more.
• Burning the garlic: Sauté just until fragrant. Burnt garlic turns bitter and ruins the balance of flavors.
• Crowding the pan: This traps steam, which keeps both the shrimp and zucchini from browning or staying firm.

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What to Serve With One-Pan Lemon Garlic Shrimp and Zucchini Noodles?

Here are some great pairings that complement the light and zesty character of the dish:

Garlic Bread or Toasted Baguette

Perfect for scooping up any extra lemon-garlic juices left in the pan.

Arugula Salad with Parmesan and Lemon Vinaigrette

Peppery greens echo the brightness of the main dish and bring a refreshing crunch.

Roasted Cherry Tomatoes

A sweet, tangy pop that adds depth and color to the plate.

Cauliflower Rice

A low-carb, absorbent side that keeps the meal light and wholesome.

Lemon Couscous

A fluffy grain with citrusy notes that pairs beautifully with shrimp.

Parmesan Crisps or Chips

Adds a salty, crunchy element if you want texture contrast.

Cucumber and Dill Yogurt Salad

Cool and creamy, it’s a fantastic contrast to the garlicky warmth of the shrimp.

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Storage Instructions

One of the benefits of this recipe is how quickly it comes together—so it’s best enjoyed fresh. But if you have leftovers, here’s how to handle them:

• Refrigeration: Store in an airtight container in the fridge for up to 2 days. Beyond that, the zucchini will start to soften too much and release excess water.
• Reheating: Warm in a nonstick skillet over medium-low heat just until heated through. Avoid microwaving for too long, as the shrimp can turn rubbery and the zucchini will become soggy.
• Freezing: Not recommended. The zucchini noodles don’t hold up well in the freezer and tend to release a lot of liquid when thawed, making the dish mushy.

For best results, store the shrimp and zucchini separately if possible, and reassemble when reheating.

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Estimated Nutrition

Here’s a general breakdown per serving (assuming this recipe serves 2):

• Calories: ~320
• Protein: 28g
• Carbohydrates: 9g
• Fiber: 2g
• Sugars: 5g
• Fat: 19g
• Saturated Fat: 3g
• Cholesterol: 215mg
• Sodium: 650mg

Note: Nutrition may vary depending on the size of shrimp, amount of oil used, and any additional vegetables or sides you include.

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Frequently Asked Questions

What’s the best way to spiralize zucchini?

You can use a handheld spiralizer, countertop spiralizer, or even a julienne peeler. Just trim the ends first and spiralize straight down the middle for even, firm noodles. Pat them dry after spiralizing.

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Can I make this dish ahead of time?

You can prep everything—zoodle the zucchini, marinate or season the shrimp, mince the garlic—but cook it fresh. Shrimp and zoodles both taste best right after cooking and can lose texture if made too early.

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What if I don’t have fresh lemon?

Bottled lemon juice can be used in a pinch, but you’ll miss out on the brightness of lemon zest. If possible, try to keep fresh lemons on hand for this dish—they really make it pop.

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Is this recipe keto-friendly?

Yes! It’s low in carbs, high in protein, and doesn’t include any starchy vegetables or grains. Just check the labels on any extras you add (like store-bought broth or seasoning blends) to be sure.

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Can I use precooked shrimp?

Technically yes, but it’s not ideal. Precooked shrimp tend to become rubbery when reheated. If that’s all you have, add them at the very end just to warm through, not to cook again.

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How can I add more flavor?

Toss in a splash of white wine while sautéing the garlic, or finish with grated Parmesan. Fresh basil or thyme also adds an herby layer of complexity.

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How do I avoid soggy zucchini noodles?

Pat them dry well before cooking, and don’t overcook. Just a quick sauté for 2–3 minutes is enough. Cooking them separately from the shrimp can also help you control texture better.

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What other proteins can I use?

Chicken strips, scallops, tofu, or even tempeh work well. Just make sure whatever you use cooks quickly or is sliced thin so it doesn’t overcook the zoodles.

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Conclusion

This One-Pan Lemon Garlic Shrimp and Zucchini Noodles recipe is everything I love about home cooking—fast, fresh, and full of flavor without fuss. It’s the kind of meal that makes you feel great after eating it, with zero guilt and minimal cleanup. Whether you’re cooking for one, two, or a crowd, it’s endlessly adaptable and always a crowd-pleaser.

You can keep it light, dress it up with a creamy sauce, or toss in whatever you have on hand. Once you make it once, you’ll start imagining all the variations you can try next time. And best of all—it all happens in one skillet.

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