featured 21554

Spicy Lemon Garlic Shrimp with Zucchini Noodles

Spicy shrimp tossed with garlic, zucchini noodles (zoodles), halved grape tomatoes and a squeeze of fresh lemon — a quick, bright lunch that’s low-carb, gluten-free and paleo-friendly. This easy skillet meal takes about 20 minutes from start to finish and makes a flavorful, satisfying plate any time the weather warms up.

Spicy shrimp with garlic, zucchini noodles (zoodles), tomatoes and a squeeze of lemon – EASY low-carb, gluten-free, paleo-friendly dishZucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp

When spring and summer arrive, I reach for spiralized vegetables — they’re light, quick and versatile. Zucchini noodles are an excellent swap for pasta when you want to reduce carbs without sacrificing texture. This recipe highlights bright lemon, plenty of garlic and just a touch of heat from crushed red pepper to complement tender shrimp and juicy tomatoes.

I like to use a spiralizer to make zoodles quickly, but a mandoline or a sharp knife works fine in a pinch. The key is to cook the zucchini just long enough that it softens slightly while still holding some bite; overcooking will make it watery. The shrimp cook in only a few minutes and finish with the garlic and lemon for a bright, garlicky finish.

Spicy shrimp with garlic, zucchini noodles (zoodles), tomatoes and a squeeze of lemon

Closeup of zoodles with lemon-garlic spicy shrimp

Zucchini Noodles with Lemon-Garlic Spicy Shrimp — Overview

A fast, flavorful skillet meal combining seasoned shrimp, garlic, spiralized zucchini and sweet grape tomatoes finished with fresh lemon. Ready in about 20 minutes and perfect for a light lunch or easy dinner.

Yield: 1 serving

Serving size: 1 zucchini + shrimp

Course: Lunch, Dinner

Cuisine: American

Prep: 15 mins · Cook: 5 mins · Total: 20 mins

Ingredients

  • 1 1/2 teaspoons olive oil
  • Pinch crushed red pepper flakes (adjust to taste)
  • 4 oz peeled and deveined shrimp
  • 2 cloves garlic, thinly sliced, divided
  • 1 medium zucchini (about 7 oz), spiralized into noodles
  • Pinch of salt and freshly ground black pepper
  • 1/4 lemon, juiced
  • 1/4 cup halved grape tomatoes

Instructions

  1. Heat a medium nonstick skillet over medium-high heat.
  2. Add 1 teaspoon of olive oil and a pinch of crushed red pepper flakes. Add the shrimp, season lightly with salt and pepper, and cook 2–3 minutes.
  3. Add half of the sliced garlic and cook another minute, until the shrimp are opaque and cooked through. Transfer the shrimp to a plate and set aside.
  4. Add the remaining 1/2 teaspoon of oil and the rest of the garlic to the pan; cook 30 seconds until fragrant.
  5. Add the zucchini noodles and sauté about 1 1/2 minutes, tossing frequently so they warm through but remain slightly crisp.
  6. Return the shrimp to the pan along with the halved grape tomatoes. Squeeze the lemon over the skillet and toss gently to combine and warm the tomatoes.
  7. Remove from heat and serve immediately.

Tips

  • Don’t overcook the zoodles — they should be tender but not soggy.
  • Adjust crushed red pepper to control the heat level, or omit for a milder dish.
  • For extra richness, add a small knob of butter or a drizzle of extra virgin olive oil at the end.

Nutrition (approximate per serving)

  • Calories: 235.5 kcal
  • Protein: 25 g
  • Carbohydrates: 14.5 g
  • Fat: 9 g
  • Fiber: 4 g
  • Cholesterol: 173 mg
  • Sodium: 179 mg
  • Sugar: 4 g

Final Note

This lemon-garlic spicy shrimp with zoodles is a quick, healthy option when you want something light yet flavorful. It’s easy to scale up for two or more servings: simply increase shrimp, zucchini and tomatoes and adjust cooking time briefly as needed. If you try it, snap a photo and save the recipe for a fast weekday meal.