Make this one-pan shrimp and zucchini noodles flavored with lemon and garlic for a healthy, quick and easy weeknight dinner or lunch. You can also serve this as-is or pair it with simple whole-grain pasta for a wholesome meal.
Whenever I see super fresh zucchinis or green squash in our grocery store I always feel tempted to bring them home. Currently, they are in season and I love to enjoy them roasted, for example.
Hence, to fully take advantage of seasonal zucchinis I am going out of the box to make a variety of green squash recipes such as zucchini rice, Air Fryer zucchini fritters, and this lemon garlic zoodles, etc.
I would love to know your favorite zucchini recipe. Please share with us if you have any unique recipe ideas using fresh zucchini.
- fresh or frozen shrimp – remove shells, devein and clean shrimps or prawns before using
- zucchini – use a spiralizer to turn them into curly noodles
- garlic – minced or finely chopped
- red chili flakes – add according to your taste. Or skip it altogether
- lemon juice – use fresh lemon juice whenever possible
- olive oil – use olive oil suitable for sauteing or grilling
- salt and pepper – add according to your taste
- fresh parsley – finely chopped
How to make Lemon Garlic Shrimp And Zucchini Noodles
Cook garlic and some chili pepper flakes with some olive oil in a large skillet for a few seconds. Then add deveined and clean shrimps to the garlic. Sprinkle some lemon juice, salt, and pepper and cook them on both sides until well done. Finally, garnish with finely chopped fresh parsley.
Once the shrimps are cooked take them out using tongs. Cook zucchini curls in the same pan with leftover oil and garlic on high heat for a few minutes or as per your likings. Season with salt and pepper. You can add the shrimps back and mix with zucchini pasta or serve them separately.
- Use fresh or frozen large shrimps or prawns for this recipe. If you are using frozen shrimps, thaw them well in advance at room temperature.
- Always try to buy seafood from sources or farms that practice sustainable farming. Seafood from such sources may be a little pricey than regular ones but we contribute toward saving the environment. Moreover, they are safe to eat.
- I observed some packaged shrimps still have dark black veins on one side even though they say deveined. I always end up cleaning them. Look on both sides of the shrimps to see if they are clean. You can use one end of a fork to remove these dark threads or veins easily. Or simply use a handy tool like shrimp deveiner for this job.
- Use even-sized thick zucchinis for making zucchini pasta. Trim both the ends and cut into half. Then use a spiralizer tool to make zucchini noodles. If you don’t cut the zucchini in half, it will result in super long noodles that might be difficult to handle.
- There is no need to peel the zucchini. Just clean it properly to remove all the dirt and soil from the surface.
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One Pan Garlic Shrimp And Zucchini Noodles
- Heat oil in a large skillet on medium heat.
- Add garlic, some chili flakes and cook for 40-60 sec.
- Then add shrimp, lemon juice and season with salt and pepper. Cook them for 3 min on both sides (total 6 min). Once done take them out.
- Now in the same skillet, in leftover oil and garlic, add zucchini noodles. Cook them on high heat for 3-4 min.
- Add salt and pepper; mix well. Add back the cooked shrimp or serve separately.
- Do not overcook the shrimp. Cooking seafood for long results in a hard and chewy texture.
- You can cook the zucchini noodles according to your preference. I prefer mine soft and fully cooked.
- Also, add salt only toward the end of cooking the zucchini. Else, it will make the zucchini noodles soggy.