Lemon Garlic Shrimp with Zucchini Noodles
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A Light, High-Protein Delight
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 300 kcal |
| Protein | 35g |
| Carbohydrates | 10g |
| Fat | 12g |
| *Values are approximate and may vary based on ingredients and portion sizes. | |
Craving a meal that’s light, zesty, and packed with protein? This Lemon Garlic Shrimp with Zucchini Noodles is your new go-to! Succulent shrimp sautéed with bright lemon and fragrant garlic, served over spiralized zucchini noodles—it’s a low-carb, high-flavor dish that’s perfect for meal prep. Quick to whip up and even quicker to disappear from your plate, this recipe brings healthy eating to a whole new level. Let’s dive in!
Ingredients (Serves 4)
- For the Shrimp:
- 1.5 lbs large shrimp (peeled and deveined, tails on or off)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- Juice and zest of 1 lemon
- 1 tsp dried Italian seasoning (or a mix of oregano and thyme)
- Salt and pepper to taste
- Optional: ¼ tsp red pepper flakes for a kick
- For the Zucchini Noodles:
- 4 medium zucchini (spiralized, about 6-8 cups of zoodles)
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: fresh parsley or grated Parmesan for garnish
Instructions
- Prep the Shrimp: Pat the shrimp dry with a paper towel and season with salt and pepper.
- Cook the Shrimp: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp to a plate.
- Sauté the Flavor: In the same skillet, lower the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant (don’t burn it!). Stir in the lemon juice, lemon zest, Italian seasoning, and red pepper flakes if using. Return the shrimp to the pan, toss to coat in the sauce, and cook for 1 more minute. Set aside.
- Cook the Zoodles: In a separate skillet (or after wiping out the shrimp pan), heat 1 tbsp olive oil over medium heat. Add the zucchini noodles, season with salt and pepper, and sauté for 2-3 minutes until just tender—don’t overcook, or they’ll get watery!
- Assemble: Divide the zucchini noodles into four meal prep containers. Top each with a portion of the lemon garlic shrimp. Garnish with chopped parsley or a sprinkle of Parmesan if you’re feeling fancy.
Nutrition (Per Serving, Approx.)
- Calories: 300
- Protein: 35g
- Carbs: 10g
- Fat: 12g
Note: Macros can vary based on shrimp size or garnish choices. Adjust to your goals!
Why We Love This Recipe
This dish is a protein-packed lightweight—35 grams per serving!—with a fresh, citrusy vibe that screams summer (but works year-round). The zucchini noodles keep it low-carb and veggie-forward, while the shrimp cooks in a flash. It’s a meal prep superstar that reheats well and keeps your macros on point.
Meal Prep Tip
Spiralize the zucchini ahead of time and store raw in the fridge for up to 3 days—just pat dry before cooking to avoid excess moisture. Cook the shrimp fresh for best texture, but if prepping in bulk, undercook the zoodles slightly to prevent sogginess when reheating. Store in the fridge for up to 4 days and reheat gently in the microwave (1-2 minutes) or on the stovetop.
Make It Your Own
- Spice It Up: Add more red pepper flakes or a drizzle of hot sauce.
- Carb Boost: Swap zoodles for brown rice or quinoa if you need extra energy.
- Veggie Mix: Toss in cherry tomatoes or asparagus with the zoodles.
Ready to brighten your week with this zesty shrimp dish? Give it a whirl and let us know how it fits into your meal prep lineup! Tag us with your creations—we’d love to see your lemony goodness.
Happy prepping!
