Description
A fast, fresh, and flavor-packed one-skillet meal that combines garlicky shrimp with tender zucchini noodles in a bright lemon sauce. Perfect for a light lunch or quick dinner that’s low-carb, gluten-free, and irresistibly good.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 medium zucchini, spiralized
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Pat the shrimp dry and season with salt and pepper.
- Spiralize the zucchini and place the noodles on paper towels to absorb moisture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook for 2–3 minutes per side, until opaque. Remove and set aside.
- Lower the heat to medium, add remaining olive oil, then sauté garlic for 30 seconds.
- Add zucchini noodles and cook for 2–3 minutes until just tender.
- Return shrimp to the skillet, add lemon juice, zest, and parsley. Toss to combine.
- Taste and adjust seasoning. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes