Description
A quick, healthy, and flavorful weeknight dinner featuring spiralized zucchini noodles and shrimp in a bright garlic-lemon sauce. This Whole30, Paleo, and gluten-free compliant dish is ready in just 20 minutes.
Ingredients
Scale
- 3 large medium zucchini (about 1.5 kg)
- 1 teaspoon sea salt (for drawing out moisture)
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 1/2 to 1 teaspoon red pepper flakes
- 1/4 cup fresh Italian parsley, chopped
- Salt and pepper to taste
Instructions
- Spiralize the zucchini into noodles. Place in a bowl, sprinkle with 1 teaspoon sea salt, and let sit for 10 minutes to draw out moisture.
- Drain the zucchini noodles in a colander and gently squeeze them with hands or a clean towel to remove excess water. Set aside.
- Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes until pink, then flip and cook for 1 more minute. Remove shrimp from pan and set aside.
- Reduce heat to medium. Add minced garlic and red pepper flakes to the same skillet. Sauté for 30 seconds to 1 minute until fragrant but not brown.
- Pour in fresh lemon juice and let simmer for 30 seconds to reduce slightly.
- Add the drained zucchini noodles to the skillet and toss gently with tongs for 1-2 minutes until warmed through.
- Return the cooked shrimp to the pan and toss to combine. Taste and adjust salt if needed.
- Remove from heat, stir in chopped parsley, and serve immediately topped with extra lemon zest or red pepper flakes.
Notes
Ensure zucchini noodles are thoroughly squeezed after salting to prevent a watery dish. Do not overcook shrimp as they become rubbery. Use fresh lemon juice for best flavor. This recipe is naturally gluten-free and dairy-free if using olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup zucchini noodl
- Calories: 220
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 3
- Protein: 22
Keywords: Whole30, Paleo, Gluten-Free, Dairy-Free, Low Carb, Zucchini Noodles, Shrimp Scampi, Quick Dinner, Healthy Recipe, Weeknight Meal