Lemon Garlic Shrimp Zoodles
This Lemon Garlic Shrimp Zoodles recipe is a quick, healthy, and flavorful dish perfect for a weeknight meal. Tender zucchini noodles are tossed with succulent shrimp in a bright and zesty lemon garlic sauce, creating a symphony of flavors that will leave you wanting more.
Equipment
- Spiralizer or Julienne Peeler
- Large Skillet or Wok
- Colander
- Kitchen Towel
- Microplane or Zester
- Cutting board
- Knife
- Lemon juicer (optional)
- Measuring spoons
- Measuring cups
Ingredients
- 4 medium zucchini, spiralized or julienned
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- ¼ teaspoon red pepper flakes optional
- ¼ cup fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- 1 tablespoon butter optional, for added richness
- ¼ cup grated Parmesan cheese optional, for garnish
Instructions
- Wash and dry the zucchini. Use a spiralizer, julienne peeler, or vegetable peeler to create zucchini noodles. If using a vegetable peeler, slice the zucchini into thin, ribbon-like strips.
- Place the zucchini noodles in a colander and sprinkle with salt. Let them sit for about 15-20 minutes to draw out excess moisture.
- Gently squeeze out any excess moisture from the zucchini noodles using a clean kitchen towel or paper towels. This step is crucial for preventing a watery dish.
- Pat the shrimp dry with paper towels. This helps them brown nicely in the pan.
- Mince the garlic cloves.
- Zest the lemon using a microplane or zester. Then, juice the lemon.
- Heat the olive oil in a large skillet or wok over medium-high heat. The skillet should be large enough to accommodate all the zucchini noodles and shrimp.
- Add the minced garlic to the hot olive oil and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
- Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until pink and opaque. Don't overcrowd the pan; cook in batches if necessary.
- Remove the cooked shrimp from the skillet and set aside.
- Add the zucchini noodles to the skillet and sauté for about 2-3 minutes, or until tender-crisp. Be careful not to overcook them, or they will become mushy.
- Add the lemon juice and zest to the skillet and stir to combine.
- Add the red pepper flakes (if using) and stir to combine.
- Return the cooked shrimp to the skillet and toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately. You can also add a sprinkle of Parmesan cheese, if desired.
Notes
For best results, use fresh, high-quality ingredients. To prevent soggy zoodles, don't skip the salting and drying steps. Store leftovers in an airtight container in the refrigerator for up to 2 days, but be aware that the zucchini noodles may soften. Reheat gently in a skillet. For a richer flavor, add a tablespoon of butter to the sauce. You can also add other vegetables like cherry tomatoes or spinach. If you don't have fresh parsley, you can substitute dried parsley, but use half the amount.