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Want a fast low-carb meal that’s healthy and tasty? Try these 15 minute garlic shrimp zoodles.
You’ve been waiting for the day that zoodles make it to this blog, right? Ok, you probably haven’t. I’m making use of my Christmas spiralizer, and here they are in all their glory. Garlic + shrimp + zucchini noodles = low-carb heaven.
I actually find the term “zoodles” a bit weird since I grew up with those zoo animal shaped pasta pieces in a tomato sauce in a can, and they were called Zoodles. I personally preferred Alphagetti because I could spell out rude words, but I was a bad child. Anyone know if these still exist?
I kept it pretty simple for my first go at zucchini noodles. I tried hard to not overcook the zoodles because I didn’t want a mushy, watery mess. The texture could be described as a bit crisper than al dente if we’re comparing it to actual noodles.
Once you’ve spiralized the zucchini, this zucchini noodles with shrimp recipe is ready in like 5 minutes. You don’t want to overcook the shrimp either, right.
You could even make these keto shrimp zoodles as a side dish if you’re a meat and potatoes kinda person. I get that zucchini noodles are sacrilegious for some people.
I’m not a giant carb-aholic to begin with, so I’m ok swapping out the pasta (sometimes, not all the time!), but low-carb isn’t for everyone. I added some red pepper flakes to give it a bit of heat and color, but that’s optional if you’re not big on spice.
How’s your January going? As always, I’m feeling a bit down because it’s January and I live in a cold place, but at least I’ve been eating pretty healthy, so that has me feeling a bit better physically.
I definitely overdid it a bit around Christmas, so I am glad for recipes like these to get me back on track! I think this dish would also be great in the summer when zucchini is plentiful and everyone is craving lighter things in general. Except for burgers.
Ok, who am I kidding, I crave burgers year-round. 😛
This is the spiralizer I used for this recipe, and I love this handy lemon zester.
You may also like my 15 minute garlic lime cashew zoodles recipe.
Will you give these quick garlic shrimp zoodles a try? Let me know in the comments below.
I hope you love this easy low-carb recipe!
15 Minute Garlic Shrimp Zoodles
Ingredients
- 2 medium zucchini
- 3/4 pounds medium shrimp peeled & deveined
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 3-4 cloves garlic minced
- Red pepper flakes (optional)
- Salt & pepper to taste
- Chopped fresh parsley
Instructions
- Spiralize the zucchini on the medium setting. Set aside.
- Add the olive oil and lemon juice & zest to a skillet on medium heat. Once the pan is warm, add the shrimp. Cook the shrimp for one minute per side.
- Add the garlic and red pepper flakes. Cook for an additional minute, stirring often.
- Add the zucchini noodles and stir/toss (e.g. with tongs) constantly for 2-3 minutes until they're slightly cooked and warmed up.
- Season with salt and pepper and sprinkle with the chopped parlsey. Serve immediately.
Notes
- This is the spiralizer I used to make this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
nice recipe, saw this on a recent foodiecrush post featuring zucchini, great substitution, love the noodles and had also seen a lasagna pasta substitution in another recipe there, like them both for getting rid of the “bad” carb for a good one and for the additional healthy-ness of the zucchini! Thank you for this recipe!
So glad you liked it, Sabrina!!
Can I put do a meal plan with this? Would it be good to eat on day 2?
Hi! The zoodles do tend to go a bit watery if you re-heat it. I would say it’s best on day 1. You could try eating it cold on day 2… I think that would work better. 🙂
I tried this recipe tonight and LOVED IT! Do you know the nutritional breakdown?
Thank you! So glad you enjoyed it. Sorry, I am not aware of the nutritional breakdown. You could try one of the online calculators out there, but I’m not sure how accurate they are.
Hi Connie
According to My Fitness Pal, here is approx breakdown per single serve (e.g. half above recipe)
Calories: 203
Carb: 8g
Fat: 9g
Protein: 28g
Sodium: 19g
Sugars: 3g
Thank you 😊
Forgot a crucial step….sprinkle with a little salt while on the paper towel.
If you spiral the zucchini in advanceand leave it on paper towels, a lot of the water will be drawn out and you can cook them longer without them getting mushy.
Great tip!
How do you think this would be with spaghetti squash? I don’t own a spiralizer but like the idea of veggie noodles.
I think it would work. Just cook the spaghetti squash as normal, then add the shrimp on top when it’s done. Let me know how it goes. ????
Ok you’ve convinced me. Going to buy a spiralizer now! Looks amazing!!
Thank you!! I’m definitely having fun with my spiralizer! ????
Looks like a great healthy recipe to try out for the new year. THanks for sharing!
Thanks, Inci!!
Can’t wait to get a spiralizer, what kind do you have? And are you shooting your photos in natural light or a lighting setup? Thanks!
Hi Jeff! I use a Paderno spiralizer. I linked it in the last sentence of the post (affiliate link). I use a studio lighting setup. ☺️
Veggetti Pro from Walmart.works great.
What do you mean “Anyone know if Zoodles and Alphagetti still exist?” Of course they do. I eat it at least once a week since you never cook for me. Speaking of which, can you make this for me without shrimp?
No.