Zucchini Noodles with Garlic Shrimp
I made this for the first time on a random Tuesday when I had zero energy but a fridge full of zucchini that was about to go bad. Thirty minutes later, I was sitting at my kitchen table wondering why I hadn’t tried this sooner.
Zucchini noodles with garlic shrimp is one of those meals that looks fancy but isn’t. The shrimp cook in about three minutes. The zoodles take even less. And the garlic butter situation happening in that pan? It smells incredible.
This recipe clocks in at around 280 calories per serving. That’s not a typo. You get a full plate of food – actual volume – for fewer calories than a sad desk sandwich.
Why This Works for Weight Loss
Here’s the thing about pasta alternatives. Most of them try too hard to be pasta. They’re not. And that’s okay.
Zucchini noodles work best when you treat them like their own thing. They’re lighter. They’re fresh. They absorb whatever sauce or seasoning you throw at them.
Paired with shrimp, you’re looking at a high-protein, low-carb meal that actually keeps you full. I used to think I needed a mountain of pasta to feel satisfied after dinner. Turns out I just needed enough protein and some actual flavor.
If you’re exploring other low-calorie pasta alternatives, this one should be near the top of your list. It’s quick, it’s simple, and my kids will actually eat it. That last part still shocks me.
A Few Things I’ve Learned
Don’t salt your zucchini noodles before cooking. I know some recipes tell you to do this to draw out moisture. But honestly? It makes them soggy and sad. Just cook them quickly over high heat and you’re fine.
Also, buy the biggest shrimp you can afford. The small ones overcook in seconds and turn rubbery. Large or jumbo shrimp give you more wiggle room.
And fresh garlic matters here. The jarred stuff won’t give you that punch. This is a garlic shrimp recipe – the garlic should actually show up.
How to Store Leftovers
Zucchini noodles don’t store as well as regular pasta. They release water as they sit, so your leftovers might be a little watery the next day.
My workaround: store the shrimp and any leftover sauce separately from the zoodles. When you reheat, make fresh zoodles if you can. It takes three minutes and the texture is so much better.
If you absolutely need to store them together, eat it cold the next day as a salad. Sounds weird. Actually works.
The shrimp keep for about 3 days in the fridge. Don’t freeze this dish – the zucchini will turn to mush.
Zucchini Noodles with Garlic Shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories per Serving: 280
Ingredients
- 4 medium zucchini (about 2 pounds)
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1/4 cup parmesan cheese, grated (optional)
Instructions
- Use a spiralizer to turn your zucchini into noodles. If you don’t have a spiralizer, a regular vegetable peeler works – just make long ribbons instead of spirals. Set aside.
- Pat your shrimp dry with paper towels. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
- Add the shrimp in a single layer. Don’t crowd the pan – work in batches if needed. Cook for about 2 minutes per side until pink and just cooked through. Remove to a plate.
- In the same pan, add the remaining butter. Once melted, add the garlic and red pepper flakes. Cook for about 30 seconds until fragrant. Don’t let the garlic burn.
- Toss in the zucchini noodles. Cook for 2-3 minutes, stirring frequently. You want them just slightly softened, not mushy.
- Return the shrimp to the pan. Add lemon juice and toss everything together.
- Remove from heat. Top with fresh parsley and parmesan if using.
Quick Tips
The spiralizer makes a difference if you cook zoodles often. I resisted buying one for years because I hate single-use kitchen gadgets. But I use mine at least twice a week now. Worth the drawer space.
For extra protein, you could double the shrimp. I’ve done this when meal prepping for my low-calorie lunch recipes and it holds up surprisingly well.
If you’re not into shrimp, this same method works with chicken breast cut into strips. The cook time is a bit longer – about 6-7 minutes – but the garlic butter base stays the same.
Frequently Asked Questions
Can I make zucchini noodles without a spiralizer?
Absolutely! I used a regular vegetable peeler for years before buying my spiralizer. Just run the peeler down the length of the zucchini to create wide ribbons. They’re not as pretty as spirals, but they taste exactly the same. You can also use a mandoline slicer or even a sharp knife to cut thin strips. Honestly, I sometimes prefer the ribbons because they hold sauce better.
Why are my zucchini noodles watery and soggy?
This is the most common zoodle complaint, and I’ve been there. The trick is to cook them quickly over high heat and never salt them beforehand. Salting draws out moisture, which sounds helpful but actually creates a soggy mess. Also, don’t overcook them. Two to three minutes max. They should still have a slight crunch. If they look limp, you’ve gone too far.
My secret: I pat the raw zoodles with paper towels before cooking to remove surface moisture.
What can I use instead of shrimp in this recipe?
Chicken breast works great here. Just slice it into thin strips and cook for 6-7 minutes until cooked through. Scallops are another fantastic option if you want to keep the seafood vibe. For a vegetarian version, I’ve used white beans or chickpeas with extra garlic, and it’s surprisingly satisfying. The garlic butter base works with pretty much any protein you throw at it.
Is this recipe keto and low-carb friendly?
Yes! This is one of my go-to keto recipes. Each serving has only 8 grams of carbs with 26 grams of protein. It fits perfectly into a low-carb or ketogenic eating plan. I started making this back when I was tracking macros on MyFitnessPal, and it quickly became a weekly staple. If you’re strict keto, just skip the optional parmesan or use a dairy-free alternative.
Can I meal prep zucchini noodles with shrimp ahead of time?
You can, but with a small workaround. Store the cooked shrimp and garlic butter sauce in one container and keep the raw spiralized zucchini separate. When you’re ready to eat, cook the zoodles fresh (it takes 3 minutes) and reheat the shrimp. The shrimp keeps for about 3 days in the fridge. I wouldn’t freeze this dish though. Zucchini turns to mush when thawed.
Alternatively, eat the leftovers cold as a salad the next day. Sounds odd, but it actually works!
The Bottom Line
This is one of those recipes I come back to constantly. It fits into pretty much any low-calorie dinner plan without feeling like diet food. The garlic and butter make it taste indulgent. The macros say otherwise.
When I first started focusing on weight loss, I thought I’d have to give up meals that felt satisfying. Turns out I just needed to rethink what’s on the plate. Zucchini isn’t trying to be spaghetti. It’s doing its own thing. And honestly? Sometimes that thing is better.
Give this one a try on a busy weeknight. It comes together fast, it tastes great, and you won’t be hungry an hour later staring into the pantry. That’s the goal, right?
This article is part of our comprehensive guide on Low-Calorie Weight Loss Recipes. For more pasta swaps and light dinner ideas, check out our full collection.
Zucchini Noodles with Garlic Shrimp
A light, flavorful low-carb dinner with spiralized zucchini and succulent garlic butter shrimp. Ready in just 20 minutes with only 280 calories per serving.
Ingredients
- 4 medium zucchini (about 2 pounds)
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- To taste salt and black pepper
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1/4 cup parmesan cheese, grated (optional)
Instructions
- Use a spiralizer to turn your zucchini into noodles. If you don’t have a spiralizer, a regular vegetable peeler works – just make long ribbons instead of spirals. Set aside.
- Pat your shrimp dry with paper towels. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and let it melt.
- Add the shrimp in a single layer. Don’t crowd the pan – work in batches if needed. Cook for about 2 minutes per side until pink and just cooked through. Remove to a plate.
- In the same pan, add the remaining butter. Once melted, add the garlic and red pepper flakes. Cook for about 30 seconds until fragrant. Don’t let the garlic burn.
- Toss in the zucchini noodles. Cook for 2-3 minutes, stirring frequently. You want them just slightly softened, not mushy.
- Return the shrimp to the pan. Add lemon juice and toss everything together.
- Remove from heat. Top with fresh parsley and parmesan if using. Serve immediately.
Tips from Sarah Mitchell
Don’t salt your zucchini noodles before cooking – it makes them soggy. Buy the biggest shrimp you can afford since small ones overcook quickly. And please use fresh garlic here – the jarred stuff won’t give you that punch this recipe needs!
